Sicilian sausage with pasta and chorizo in marsala wine

    I made this recipe after I purchased the most delicious Sicilian sausages I ever came across. They were too tasty to waste on an ordinary recipe, so I enriched the sausages with vegetables and pasta. Choose penne or another pasta that absorbs the sauce well.

    Lancashire, England, UK
    2 people made this


    • 3 Sicilian sausages
    • 100g spicy chorizo
    • 1 medium carrot, chopped
    • 1 celery stick, chopped
    • 1 medium onion, halved
    • 3 garlic cloves
    • 3 tablespoons olive oil
    • 1 medium aubergine, diced
    • 125ml Masala wine (dulce)
    • 200ml chicken stock
    • 1 (400g) can chopped tomatoes
    • 1 tablespoon tomato puree
    • 1 tablespoon Parmesan
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt
    • 250g penne or other pasta of your choice


    1. Fry the sausage and chorizo. Let cool and slice.
    2. In a blender blitz carrot, celery, onion and garlic for 20 seconds.
    3. Heat the olive oil in a casserole and fry the aubergine until brown. Add the carrot, celery, onion and garlic and stir for 1 minute. Then add the sausages and chorizo.
    4. Add the masala wine and stir for 1 minute, then add the chicken stock, tomatoes and tomato puree. Sprinkle the Parmesan cheese over the dish and add salt and pepper to taste.
    5. Bring to boil, then reduce the heat and simmer for 25 minutes.
    6. In the meantime cook the pasta al dente according to package directions.
    7. Stir the boiled pasta into the dish and mix well.

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