Sausage, tomato and mascarpone pasta

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Our delicious sausage pasta is a bit of a 'cheat's ragu'. Ready in just 30 minutes, this pork and tomato sauce is packed with flavour and finished off with an indulgent spoonful of mascarpone, giving you a gorgeous silky texture. This is guaranteed to become a weekly favourite!

First published in 2022

Ingredients

Metric

Imperial

Method

1

Heat the olive oil in a pan, add the fennel seeds and sizzle for 30 seconds. Then add in the sausage meat and garlic, and cook for around 5–7 minutes, until caramelised

2

Once the sausage meat is nice and browned, add the white wine, scrape the bottom of the pan to deglaze and then reduce by half

  • 125ml of white wine
3

Add in the tinned tomatoes and leave to simmer for 15–20 minutes

4

In the meantime, cook the tortiglioni in salted boiling water for 10–12 minutes or as per packet instructions

5

Stir the mascarpone into the sauce and then season to taste with salt and pepper

6

Drain the pasta then stir into the sauce. Divide between the bowls and grate over the parmesan. Finish with the torn basil

  • 1 handful of basil, leaves torn

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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