Lisa Faulkner’s Sausage and Sage Fusilli
By Lisa Faulkner
Published on 23 January 2023
A top choice all year around, Lisa Faulkner’s sausage and sage fusilli marries the heartiness of sausages with earthy sage. The just-tender greens can be mixed up with whatever is in season, while the pasta is great for soaking up all those lovely cooking juices. Made with only a handful of ingredients, this recipe is easy to cook and easy to love. Looking for more Lisa Faulkner recipes? Look no further.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 1 splash of olive oil, for frying, plus extra to serve
- 1 large onion, chopped
- 1 garlic clove, grated
- 8 sausages, skins removed
- 5 sage leaves, chopped
- 100ml white wine
- 1 (400g) tin chopped tomatoes
- 300 g of fusilli pasta, or your pasta of choice
- 150 g of spring greens or cabbage greens
- 4 tbsp of parmesan, grated, to serve
Method
Step 1
Heat the oil in a large pan and fry the onions over a medium heat for 5 mins or until they start to soften. Stir in the grated garlic and cook for 2 more mins.Step 2
Tumble in the sausages and once they start to brown, break them up with a wooden spoon to make mince. Season with salt and ground black pepper and cook for about 10 mins.Step 3
Stir the sage through the sausage mix in the pan.Step 4
Add the white wine, then pour in the chopped tomatoes. Rinse out the tin with a splash of water, and pour into the pan. Let the sauce bubble away while you cook the pasta according to the pack instructions.Step 5
Either steam or microwave the spring greens or cabbage greens until just tender, then stir through the sausage mixture.Step 6
Add the cooked pasta and stir again.Step 7
Serve with a drizzle of olive oil and a good shaving of parmesan.