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Serves
US | Metric
Ingredients
  • 300 g Rigatoni
  • 4 Italian sausages (or your favourite sausage)
  • 150 g Cherry tomatoes, quartered
  • 1 White onion, diced
  • 3 Garlic cloves, minced
  • 200 ml Chicken stock
  • 2 Heaped tablespoon Creme fraiche
  • Handful of parsley, finely chopped
  • Parmesan to taste
  • ½ Lemon, juice
  • Salt and pepper
  • Unsalted butter
  • Olive oil
  • Pinch of chilli flakes (optional)
Dad's Italian Sausage Pasta Dad's Italian Sausage Pasta

Dad's Italian Sausage Pasta

This is my version of my dad's Italian sausage pasta. It's super silky and flavourful but still light, a perfect summer pasta dish. The dish works really well with fennel, so try serving it with a grilled fennel and chicory salad!

Prep 30 minutes
Total 30 minutes
  1. To a large, non-stick pan on a medium/high heat, add a splash of oil. Squeeze your sausages out of their casings, roughly break up, and cook until browned all over.
  2. Remove the sausage from the pan with a slotted spoon, reduce the heat to medium, then add your diced onion and a knob of butter. Scrape up anything stuck to the bottom.
  3. Add in your garlic, and cook for around 5 minutes or until everything is starting to soften.
  4. Return your sausage to the pan, stir to combine, then add your cherry tomatoes and chicken stock. Season with chilli flakes, salt, and pepper.
  5. As soon as the stock comes up to a boil, turn off the heat. Cook your rigatoni in some salted boiling water until al dente, reserving some pasta water.
  6. Once your pasta is cooked, turn the up heat to medium on the sauce and add in your creme fraiche, a splash of pasta water, a good helping of grated parmesan, another knob of butter, your parsley, and some lemon juice. Add your pasta, and toss well to combine, adding more pasta water if needed to loosen the sauce.
  7. Serve with some extra parmesan and chopped parsley, and enjoy!
Dad's Italian Sausage Pasta Dad's Italian Sausage Pasta

Dad's Italian Sausage Pasta

This is my version of my dad's Italian sausage pasta. It's super silky and flavourful but still light, a perfect summer pasta dish. The dish works really well with fennel, so try serving it with a grilled fennel and chicory salad!

favorite
print
rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 300 g Rigatoni
  • 4 Italian sausages (or your favourite sausage)
  • 150 g Cherry tomatoes, quartered
  • 1 White onion, diced
  • 3 Garlic cloves, minced
  • 200 ml Chicken stock
  • 2 Heaped tablespoon Creme fraiche
  • Handful of parsley, finely chopped
  • Parmesan to taste
  • ½ Lemon, juice
  • Salt and pepper
  • Unsalted butter
  • Olive oil
  • Pinch of chilli flakes (optional)

  1. To a large, non-stick pan on a medium/high heat, add a splash of oil. Squeeze your sausages out of their casings, roughly break up, and cook until browned all over.
  2. Remove the sausage from the pan with a slotted spoon, reduce the heat to medium, then add your diced onion and a knob of butter. Scrape up anything stuck to the bottom.
  3. Add in your garlic, and cook for around 5 minutes or until everything is starting to soften.
  4. Return your sausage to the pan, stir to combine, then add your cherry tomatoes and chicken stock. Season with chilli flakes, salt, and pepper.
  5. As soon as the stock comes up to a boil, turn off the heat. Cook your rigatoni in some salted boiling water until al dente, reserving some pasta water.
  6. Once your pasta is cooked, turn the up heat to medium on the sauce and add in your creme fraiche, a splash of pasta water, a good helping of grated parmesan, another knob of butter, your parsley, and some lemon juice. Add your pasta, and toss well to combine, adding more pasta water if needed to loosen the sauce.
  7. Serve with some extra parmesan and chopped parsley, and enjoy!