Creamy Sausage and Harissa Pasta
Give our new favourite sausage pasta dish a go tonight - it's so quick and simple to make. This meal makes for the perfect batch cook. We recommend doubling up on the sauce and freezing half.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large frying pan over a medium heat and cook the onion until softened and translucent, about 8 mins. Push to one side of the pan.
Step 2
Squeeze the sausagemeat from the skins into the centre of the pan. Cook for 5-8 mins until browned, squashing into smaller chunks with the spoon as it cooks. Add the garlic and tomatoes. Let the tomatoes soften for a few minutes, stirring now and then to prevent sticking. Stir in the harissa paste and mascarpone.
Step 3
Meanwhile, cook the pasta in salted water in a saucepan following pack instructions.
Step 4
Drain the pasta, saving a mugful of the water. Tip the pasta into the sauce, add the parsley and stir together. Add a splash of the pasta water to loosen the sauce – it should be silky and coat the pasta without pooling in the bottom of the pan. Grind over some black pepper to serve, if you like.
- Ingredients
- Based on 4 servings
-
2 Red Onion, chopped 2x Sainsbury's Red Onions Loose -
3 Garlic Clove, crushed 1x Sainsbury's Garlic -
325g Cherry Tomatoes, halved 1x Sainsbury's Baby Plum Tomatoes 325g -
2 tbsp Harissa Paste 1x Al'Fez Middle Eastern Harissa Paste 180g -
125g Mascarpone, or soft cheese 1x Sainsbury's Mascarpone Cheese 250g -
15g Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
6 Sausages 1x Heck 97% Pork Gluten Free Sausages x6 400g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
400g Rigatoni, or penne 1x Sainsbury's Italian Rigatoni Tubes Pasta 500g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g