Orecchiette pasta with creamy sausage sauce

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By legalalien



  • 3 tbsp olive oil

  • 3 cloves garlic thinly sliced

  • 500g pork and leek sausages (or similar)

  • 500g orecchiette pasta

  • 1 tin whole peeled tomatoes coarsely chopped and juices kept

  • 120ml cream

  • 1 handful Parmesan grated

  • 1 pinch dried chilli flakes

  • 3 tbsp flat-leaf parsley roughly chopped

  • 2 tsp rosemary finely chopped

  • 3 tbsp lemon juice


  1. Heat oil in frying pan and gently fry garlic, chilli and rosemary - don't overdo it and let them go brown.
  2. Take the skins off the sausages, crumble the meat up with your hands, then add to the frying pan and fry until browned. Season with salt and pepper.
  3. Add the tomatoes/tomato juice and simmer for 5 minutes.
    Meanwhile, cook the pasta per instructions on the packet.
  4. Drain the pasta - best to leave it fairly “wet” as mixes better with the sauce.
  5. Stir the lemon juice in to the sausage mixture, then stir in the cream and chopped parsley. Check the seasoning and adjust if necessary.
  6. Toss together the pasta, and the sausage sauce. Serve on heated plates with a splash of olive oil and some grated Parmesan on top.

Additional Information

  • italian

  • tomato

  • cheese

  • Pasta

  • Meat

  • Main Course

  • Nut Free

  • Egg Free

This recipe has not been rated.

Rate this recipe

Your comments

  • 23/01/08 10:16

    Easy. And goes great with a glass of red wine.