Spicy Sausage, Tomato and Mascarpone Pasta
By OcadoLife
Published on 27 February 2023
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 uses just five key ingredients – plus olive oil and a little seasoning – including mascarpone for a creamy, sumptuous edge and Italian-inspired chilli-spiked sausages for terrific flavour. Cook the pasta until just al dente for extra bite, and add the nutmeg to taste – it’s a fantastic match for the sausages and the sauce. Looking for more pasta recipes? Look no further.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 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
Step 1
In a pan, fry the sausage meat in the olive oil over a medium-high heat for 5 mins, until just browning.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.Step 3
Meanwhile, cook the pasta as per the pack instructions.Step 4
Stir the mascarpone and nutmeg into the tomato mix, heat through for a couple of mins, then check the seasoning.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.