Sausage Pasta is the ultimate comfort food! Served in a rich and creamy sun dried tomato and mascarpone sauce, this truly is a food coma ready and waiting!
If you’ve been a reader of mine for a while now, you know the way to my heart (and realistically the only way to my heart) is pasta. I’m convinced I’m actually going to turn into a bowl of pasta soon, but for now here’s another recipe 😂
So, sausage pasta with a sun dried tomato mascarpone sauce, let’s talk about it..
For those of you from the UK you’ll know those pre made pasta sauces, the jars of ‘tomato and mascarpone’. Yup, we’ve all been there. And to be honest they’re pretty tasty right!?
However, we all know homemade is best made and that couldn’t be more true for this sauce.
I’ve switched things up a bit and used sun dried tomatoes because they’re packed with so much more flavour than regular tomatoes.
Sun dried tomato mascarpone sauce ingredients
- Sun Dried Tomatoes
- Sun Dried Tomato Oil
- Fresh Basil
- Chicken Stock
- Tomato Puree
- Pasta Water
For the base of the sauce it’s as easy as blitzing sun dried tomatoes, basil and chicken stock.
What type of sausage to use
Ground Italian sausage is best, but this is quite often difficult to get your hands on, especially here in the UK. In such case I recommend using Italian sausages and just squeezing the meat out of the skins. Failing THAT, you can just use ground sausage meat. You’ll see I actually use this in the video because I had no Italian sausage on hand and it tasted great 🙂
How to make sausage pasta in a sun dried tomato mascarpone sauce
- Fry your onions and garlic in a drizzle of sun dried tomato oil until soft.
- Add your sausage and fry until browned.
- Add your tomato puree and fry for a minute, then add your sun dried tomato sauce and mascarpone.
- Add pasta water until your desired consistency.
- Stir in pasta.
- Stir through parmesan.
Best of all it’s all gonna go down in less than 25mins!
Best type of pasta to use for sausage pasta
I absolutely love using rigatoni because the hole is quite large it’s quite often that sauce/sausage will gather in there, which is just the best. I tend to stay away from longer cuts of pasta because it brings with it the comparison to a bolognese, which is not what we want.
Adding tomato puree
This serves two purposes. First is to add a further tomato depth of flavour to the pasta. Second is to add colour. It’s important to fry the tomato puree so it turns a little sweet, then deglaze with the sauce. The difference between cooked and ‘raw’ tomato puree is quite significant!
So for a quick, easy and damn right delicious sausage pasta look no further!
Join the foodie family! – Get awesome recipes sent straight to your inbox by signing up to my Weekly Mailing List (where you’ll receive your FREE ECOOKBOOK) and stay in touch on Instagram, Facebook and Pinterest! 🧡
How to make Sausage Pasta & Sun Dried Tomato Mascarpone Sauce (Full Recipe & Video)
Sausage Pasta & Sun Dried Tomato Mascarpone Sauce
Ingredients (check list):
- 14 oz / 400g Italian Sausage (see notes for sub)
- 12oz / 350g Rigatoni, or short cut pasta of choice
- 5oz / 150g Sun Dried Tomatoes (save 1 tbsp of oil)
- 1/2 cup / 35g Parmesan, plus extra to serve
- 1/2 cup / 125ml Chicken Stock
- 3 heaped tbsp Mascarpone
- 1 tbsp Tomato Puree
- 1 small bunch of Fresh Basil
- 1 medium Onion, finely diced
- 1 tsp Garlic, minced
- Fresh Parsley, to serve
- Salt & Black Pepper, to taste
- 1-2 cups Pasta Water
- In a food processor, pulse your sun dried tomatoes, chicken stock and basil until smooth. Place to one side.
- In a pan, heat up 1 tbsp of your sun dried tomato oil then fry your onions until soft. Add in your garlic and fry for a further minute or so, then add your sausage and fry until nice and brown.
- Meanwhile cook your pasta in salted water until al dente, reserving 2 cups of pasta water.
- Drain excess fat from the pan, then stir in your tomato puree. Fry for 1-2 minutes, then stir in your sun dried tomato sauce and mascarpone. Thin out with pasta water until your desired consistency then add in your pasta.
- Finish by stirring through your parmesan. Serve with fresh parsley and extra parmesan.
Quick 1 min demo!
What type of sausage to use?Ground Italian sausage is best. If you can't get your hands on that then squeeze the meat from Italian sausages. Failing that use regular sausage meat. And if you can't find that then just squeeze the meat from regular pork sausages.
CaloriesBased on sharing between 4 people.
If you loved this sun dried tomato and mascarpone pasta then check out my Penne Alfredo with Bacon and Sundried Tomato!