Creamy Sausage Pasta

Ingredients

Ingredients

• for pasta water salt
• 250 g fresh lasagne sheets, or pasta of your choice (see note 1)
• 2 tbsp olive oil
• 450 g italian pork sausages (mild or spicy), casings removed
• 1 tbsp freshly minced garlic
• 1 tbsp tomato paste
• 125 ml dry white wine (or more chicken stock)
• 250 ml chicken stock
• 1 tbsp italian mixed herbs (italian seasoning)
• 1/2 tsp crushed chilli (red pepper) flakes (optional)
• 250 ml thickened (whipping/heavy) cream
• 50 g freshly grated parmesan, plus extra to serve
• to taste sea salt flakes
• to taste freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to the boil.
2. If using fresh lasagne sheets, cut or tear them into strips roughly 2.5 cm (1 inch) thick. Cook them after preparing the sauce for only 30–60 seconds, then drain and add directly to the sauce.
3. If using regular pasta, cook according to package instructions minus 1 minute. Drain well; it will finish cooking in the sauce.
4. Heat the olive oil in a large pan over medium heat.
5. Add the sausages and cook, breaking them into small pieces with a spatula or wooden spoon, for about 5 minutes until browned and cooked through.
6. Add the garlic and cook for another 30 seconds until fragrant.
7. Stir in the tomato paste and cook for 1–2 minutes to caramelize it and enhance its flavor.
8. Add the white wine (or chicken stock) and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze and pick up any browned bits.
9. Once most of the wine has evaporated, add the chicken stock. Cook for 2–3 minutes until it has reduced by half.
10. Stir in the Italian mixed herbs and crushed chilli flakes, if using.
11. Add the cream, stirring well to combine, and let the sauce simmer for 3–4 minutes until slightly thickened.
12. Stir in the grated parmesan and season with salt and pepper to taste.
13. Turn the heat off, add the cooked pasta, and stir it through the sauce. Garnish with basil.
14. Serve immediately with extra parmesan if desired.