Pasta and sausage meat sauce

By Faeza
31 August 2015


¦ ½ packet penne pasta

¦ 30ml (2 tablespoons) sunflower oil

¦ 500g pork sausages

¦ 3ml (½ teaspoon) red pepper flakes

¦ ½ onion, chopped

¦ 10ml (2 teaspoons) crushed garlic

¦ 1 can (410g) whole tomatoes, drained and coarsely chopped

¦ 250ml (1 cup) fresh cream

¦ Salt to taste

¦ 45ml (3 tablespoons) chopped flat leaf parsley


Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until cooked to be firm. Heat oil in a large saucepan. Remove casing from sausages and crumble the meat with a fork, season with pepper flakes and fry until sausage meat is evenly brown.

Add onion and garlic, stir-fry until tender. Stir in tomatoes and cream, season with salt to taste.

Simmer until mixture thickens, 8 to 10 minutes. Stir cooked pasta into sauce and heat through. Sprinkle with parsley.