Creamy Sausage Pasta with Sun Dried Tomatoes
A super easy pasta dish that can be made in less than 30 minutes.  It tastes absolutely delicious with caramelised sausage, sun dried tomatoes, basil and rocket all smothered in a creamy sauce.
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 250 g rigatoni
  • 1/2 tbsp olive oil
  • 4 - 6 pork sausages, skin removed & chopped (I used caramelised onion sausages)
  • 3 garlic cloves (peeled & finely chopped)
  • 1 good pinch of chilli flakes
  • 100 ml white wine
  • 1 tsp plain flour
  • 1 tsp Dijon mustard
  • 1/2 lemon (juice only)
  • 150 ml double cream
  • 125 g sun dried tomatoes (roughly sliced)
  • 1 small bunch of fresh basil (roughly chopped)
  • 1 large handful of rocket (extra for serving)
  • sea salt & pepper (freshly ground)
  • Parmesan cheese (grated for serving)
Instructions
  1. Cook the rigatoni as per packet instructions.
  2. Meanwhile, heat a large frying pan, add the olive oil. Now add the sausage meat to the pan and really break it up. Fry for a few minutes until the meat starts to colour, crush until it resembles mince.
  3. Add the garlic and chilli flakes and cook on a medium heat until the meat is crisp, golden and slightly caramelised - remove with a slotted spoon and set aside.
  4. Remove any excess oil, add the wine and deglaze the pan. Stir in the flour, mustard and lemon juice until fully combined and allow to simmer for a few minutes.
  5. Stir in the cream and sun dried tomatoes, gently simmer for a couple of minutes. Now return the sausage back to the pan to warm through.
  6. Now add the cooked pasta, basil and rocket - stir through until fully combined. Season to taste.
  7. Serve and top with a small handful of rocket and grated Parmesan cheese, enjoy!