Creamy Tomato Sausage Pasta in a Mascarpone Sauce
This Creamy Tomato Sausage Pasta is served in a Sun Dried Tomato and Mascarpone Pasta Sauce - An absolute show stopper of a pasta dish which is SO easy to make!
Cost: £2.50 / $3
- 14 oz / 400g Ground Sausage
- 12oz / 350g Rigatoni, or short cut pasta of choice
- 5oz / 150g Sun Dried Tomatoes (save 1 tbsp of oil)
- 1/2 cup / 40g Freshly Grated Parmesan, plus extra to serve
- 1/2 cup / 125ml Chicken Stock, preferably low sodium
- 3 heaped tbsp Mascarpone
- 1 tbsp Tomato Puree (tomato paste in US)
- 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 Starchy Pasta Water (see method)
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 heavily salted water until al dente, reserving 2 cups of pasta water. Make sure the water is seasoned well and that you catch the water just before draining (i.e not straight after adding the pasta) you want it when it's nice and starchy.
Drain excess fat from the pan if needed, 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. Add another few splashes of pasta water if needed.
Finish by stirring through parmesan. Serve with fresh parsley and extra parmesan.
a) Sausage - I use regular ground sausage for this recipe, but if you can't find any just use the meat from some good quality sausages (neutral flavour). Don't use ground pork, not suitable for this recipe.
b) Sun Dried Tomato Oil - If you have vacuum packed sun dried tomatoes or ones not in oil that's fine, just use olive oil at the start.
c) Pasta Water - Just another reminder to make sure the water is well salted and to scoop out towards the end of cooking so it's nice and starchy. The starch molecules will emulsify will that fats in the pan and help create an extra creamy pasta sauce.
d) Chicken Stock - Try and go for reduced salt stock otherwise the dish may end up too salty (with the pasta water and parmesan). Not a deal breaker, just be careful with seasoning.
e) Tomato Puree - Important to fry the tomato puree to bring out the sweetness in it.
f) Calories - Based on sharing between 4 people with no extra parmesan.
Calories: 660kcal | Carbohydrates: 48.82g | Protein: 26.08g | Fat: 41.95g | Saturated Fat: 15.455g | Polyunsaturated Fat: 5.264g | Monounsaturated Fat: 18.718g | Trans Fat: 0.002g | Cholesterol: 92mg | Sodium: 991mg | Potassium: 1593mg | Fiber: 9.2g | Sugar: 15.17g | Vitamin A: 1900IU | Vitamin C: 21.5mg | Calcium: 190mg | Iron: 5.2mg