Pasta with crumbled sausage sauce

Cook & Prep Time

45 min



Pasta with crumbled sausage sauce

A tasy pasta dish that can be served with a crispy green salad or mixed-leaf salad for a family supper.


  • 350g pasta (a shape of your choice like fusillli)
  • 200g canned whole peeled tomatoes
  • 80 ml extra virgin olive oil
  • 300g fresh Italian pure pork sausages with fennel seeds
  • 1 onion
  • a pinch each of chopped chili pepper and parsley
  • salt


Step 1

Skin the sausages and crumble them, chop the onion finely and put it in a deep, non-stick frying pan with the olive oil and the crumbled sausages. Sauté for a few minutes.

Step 2

Add the whole peeled tomatoes to the frying pan crushing them slightly with a fork. Cover and let the sauce cook over a medium heat for about twenty minutes.

Step 3

In the meantime, bring the water to the boil for the pasta, salt and cook the pasta al dente and drain it, keeping a little pasta water to one side; add the pasta immediately to the frying pan with the sauce and toss. Add a little of the pasta water if the sauce is too thick.

Garnish with the chopped chili pepper and parsley.