Meals and Courses

Spicy Sausage and Tomato Pasta

cook 20 mins
  • 2 tablespoons olive oil
  • 8 thick, spicy Italian sausages, cut into 2 cm (3/4 inch) pieces
  • 1 red chilli, deseeded and finely chopped
  • 4 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 teaspoon dried red chilli flakes
  • 400 g (13 oz) can chopped tomatoes with herbs
  • 1 teaspoon caster sugar
  • 2 teaspoons chopped rosemary
  • 500 g (1 lb) fresh penne
  • salt and pepper
  • 4 tablespoons chopped flat leaf parsley, to garnish
  • 100 g (3 1/2 oz) grated Parmesan cheese, to serve
  • Heat the oil in a large frying pan, add the sausages and fry over a high heat for 3–4 minutes until browned. Add the red chilli, garlic, onion and chilli flakes and fry for a further 1–2 minutes.
  • Stir in the tomatoes, sugar and rosemary and bring to the boil, then reduce the heat to medium and cook for 8–10 minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain well, then add to the sausage mixture. Season and toss to mix well.
  • Spoon into warm bowls, scatter with chopped parsley and serve with the grated Parmesan.
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