About this recipe:A really easy dish to make on a weeknight when you don't have loads of time but want something comforting and full of flavour. Use Italian sausages with the casings removed, or use regular sausagemeat - it works just as well, but you may want to add additional seasonings.
450g pasta shells
1 tablespoon vegetable oil
1/2 tablespoon finely minced onion
1 yellow or orange pepper, thinly sliced
1 teaspoon minced garlic
450g Italian sausagemeat
1 (400g) tin whole plum tomatoes
250ml double cream
80g grated Parmesan cheese
1 tablespoon chopped fresh parsley
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Method Prep:10min › Cook:25min › Ready in:35min
Fill a large pan with lightly salted water, and bring to the boil. Stir in the pasta, and return to the boil. Cook, stirring occasionally, until al dente, about 13 minutes. Drain well.
While the pasta is cooking, heat the vegetable oil in a large frying pan over medium-high heat. Cook onion, pepper and garlic in oil until tender, about 5 minutes. Stir the sausagemeat into the vegetables in the frying pan; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the double cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.