Kat's smoky sausage pasta

Kat's smoky sausage pasta


1 person made this

About this recipe: Comfort food at its best for any lover of pasta; full of flavours that compliment each other superbly. Smoky sausage infused with red wine, garlic, chilli and fresh basil.

Serves: 4 

  • 1 splash olive oil
  • 1 medium onion, diced
  • 1 handful sliced mushrooms
  • 1 medium courgette, halved lengthways and sliced
  • 2 (400g) tins chopped tomatoes
  • 2 Mattesons smoked pork sausages, cut into slices
  • 1 small chilli, seeded and finely chopped
  • 4 garlic cloves, minced
  • salt and pepper, to taste
  • 400g pasta, of your choice
  • 1 splash red wine (optional)
  • 1 small bunch fresh basil, chopped finely

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. In a frying pan over a medium heat, warm the olive oil then add the onions, mushroom and courgette and cook and stir until soft, about 6 to 9 minutes.
  2. Add the tinned tomatoes, sliced sausage, chilli and garlic and season well. Cook and stir for a few minutes.
  3. Meanwhile bring a saucepan of lightly salted water to the boil then add the pasta. Cook according to the instructions on the packet, or until al dente then drain.
  4. This is the point you can add a splash of red wine to the sausage mixture, if using, then simmer gently for 10 minutes. Add chopped fresh basil a couple of minutes before serving.
  5. Add your sauce to your pasta, mix gently and serve.


If you want a thicker sauce, dissolve a heaped teaspoon of cornflour with a few drops of water to dissolve then stir into the sauce to thicken.

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