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PREP 10 minutes
TOTAL 25 minutes
Serves
US | METRIC

INGREDIENTS

  • 2 good quality sausages, skinned and rolled into mini meatballs.
  • 1 medium onion, finely chopped.
  • 100 g chestnut mushroom, roughly chopped.
  • 75 ml red wine.
  • 100 g of cherry tomatoes, cut in half.
  • 400 g tin chopped tomatoes.
  • 50 g goat cheese.
  • A handful of fresh basil.
  • 200 g of pasta of your choice.
  • Chilli flakes, to taste.
Sausage & mushroom pasta

Sausage & mushroom pasta

Pasta hands down is my favourite go-to dish, as long as I have pasta I’ll never go hungry.


A big bowl of pasta is like a massive hug and this recipe will hug you, kiss you smack bang on the lips and tuck you up in bed.

  1. Ok to start get the pasta on the go but cook for 2 minutes less than the required time on the packaging. 
  2. In a nonstick frying pan over high heat add a splash of olive oil followed by the sausage meatballs. You want to brown them on all sides then remove and place to one side.
  3. Turn the heat down add the onions,  mushrooms, chilli flakes to taste depending on how spicy you like it and season. Cook for around 5 minutes. Turn the heat right up, return the meatballs to the pan along with the wine and allow to reduce till almost all gone.
  4. Now turn the heat down to a medium to low heat add the tin tomatoes, cherry tomatoes and simmer for around 10 minutes. Add the pasta to the pan mix to combine everything together and simmer for another 2 minutes. Check for seasoning and adjust accordingly. To finish the dish break up the goat's cheese add to the pan along with the basil and drizzle with some good quality extra-virgin olive oil.


Take the pan to the centre of the table along with a nice bottle of red and enjoy.

Sausage & mushroom pasta

Sausage & mushroom pasta

Pasta hands down is my favourite go-to dish, as long as I have pasta I’ll never go hungry.


A big bowl of pasta is like a massive hug and this recipe will hug you, kiss you smack bang on the lips and tuck you up in bed.

PREP 10 minutes
TOTAL 25 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 2 good quality sausages, skinned and rolled into mini meatballs.
  • 1 medium onion, finely chopped.
  • 100 g chestnut mushroom, roughly chopped.
  • 75 ml red wine.
  • 100 g of cherry tomatoes, cut in half.
  • 400 g tin chopped tomatoes.
  • 50 g goat cheese.
  • A handful of fresh basil.
  • 200 g of pasta of your choice.
  • Chilli flakes, to taste.
  1. Ok to start get the pasta on the go but cook for 2 minutes less than the required time on the packaging. 
  2. In a nonstick frying pan over high heat add a splash of olive oil followed by the sausage meatballs. You want to brown them on all sides then remove and place to one side.
  3. Turn the heat down add the onions,  mushrooms, chilli flakes to taste depending on how spicy you like it and season. Cook for around 5 minutes. Turn the heat right up, return the meatballs to the pan along with the wine and allow to reduce till almost all gone.
  4. Now turn the heat down to a medium to low heat add the tin tomatoes, cherry tomatoes and simmer for around 10 minutes. Add the pasta to the pan mix to combine everything together and simmer for another 2 minutes. Check for seasoning and adjust accordingly. To finish the dish break up the goat's cheese add to the pan along with the basil and drizzle with some good quality extra-virgin olive oil.


Take the pan to the centre of the table along with a nice bottle of red and enjoy.

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