Sausages made easy, delicious and cheesy

Easy peasy sausage, tomato and mozzarella pasta

In this tasty pasta dish you add the stock gradually as the pasta cooks, just like making a risotto. This absorption method is a classic Italian way to cook pasta to give it a rich and creamy texture but without adding cream. As a bonus it is also a very adaptable recipe – try swapping the sausages for tinned tuna fish, or use sweetcorn in place of the peas, or spice it up with a few dried chilli flakes.

  • Serves

    4 people
  • Time

    20 mins
Sausages made easy, delicious and cheesy

Ingredients

  • 6 good quality pork sausages
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 350g dried short pasta (i.e fusilli or penne)
  • 1 Kallo Tomato and Herb Stock Cube, dissolved in 500ml boiling water
  • 250g cherry tomatoes, quartered
  • 200g frozen peas
  • A small bunch basil, chopped
  • 1 ball mozzarella, diced into 1cm cubes
  • 25g freshly grated parmesan
  • Salt and freshly ground black pepper

This recipe uses...

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How to make

  1. Cook the sausages until crisp and golden, either by frying or grilling until cooked through. Chop into bite sized pieces and set aside.
  2. Add the oil to a heavy based saucepan with a lid and fry the garlic over a low heat for just a minute, taking care it doesn’t burn. Add the dry pasta and stir fry for a further minute to coat each piece in oil. Pour in two thirds of the stock, stir well, cover and simmer for 10 minutes.
  3. Remove the lid and stir through the tomatoes, peas and cooked sausages. Keep cooking, stirring frequently, until the pasta is al dente, about another 5 minutes, adding the rest of the stock bit by bit as necessary. Season to taste with salt and pepper.
  4. Spoon into bowls and serve scattered with the basil, diced mozzarella and parmesan.

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