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Spicy Sausage, Tomato and Mascarpone Pasta

By OcadoLife
Bring a little extra magic to midweek meals with chef and food writer Claire Thomson’s Spicy Sausage, Tomato and Mascarpone Pasta. A simple, speedy update on the enduring family favourite, pasta and tomato sauce, it…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 2 pork, fennel and chilli sausages, meat squeezed out of the casings and roughly chopped
  • 2 tbsp of olive oil
  • 1 (400g) tin finely chopped tomatoes
  • 400 g of short pasta, such as penne, mafalda corta or orecchiette
  • 125 g of mascarpone
  • 0.5 whole nutmeg (approx.), grated

Method

5 steps

  1. Step 1

    In a pan, fry the sausage meat in the olive oil over a medium-high heat for 5 mins, until just browning.

  2. Step 2

    Stir in the chopped tomatoes, reduce the heat to medium-low and cook for 10 mins, or until thickened and rich. Season to taste.

  3. Step 3

    Meanwhile, cook the pasta as per the pack instructions.

  4. Step 4

    Stir the mascarpone and nutmeg into the tomato mix, heat through for a couple of mins, then check the seasoning.

  5. Step 5

    Drain the pasta, reserving some of the cooking water. Stir the pasta into the sauce, adding a little of the water to loosen if needed, and serve immediately with ground black pepper. Leftovers will keep in an airtight container in the fridge for 3 days.