Name: Sausage, mushroom & tomato pasta
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400g penne; 1 tbsp olive or sunflower oil; 454g pack good-quality sausage cut into chunky pieces; 250g chunky chestnut mushroom halved; 500g pack cherry tomato; 2 sprigs rosemary leaves roughly chopped; handful flat-leaf parsley chopped

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Sausage, mushroom & tomato pasta

Sausage, mushroom & tomato pasta

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.1 out of 5.35 ratingsRate

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An easy supper to throw together last minute, if you have more time make the sausages into meatballs

Easily doubled

Easily halved

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Alternatives

Complete the dish

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Late-summer green salad

A star rating of 3.6 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

400g penne
1 tbsp olive or sunflower oil
454g pack good-quality sausage

cut into chunky pieces
250g chunky chestnut mushroom

halved
500g pack cherry tomato
2 sprigs rosemary

leaves roughly chopped
handful flat-leaf parsley

chopped

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Nutrition: per serving

kcal681
fat27g
saturates7g
carbs86g
sugars8g
fibre5g
protein29g
salt1.52g

Method

step 1

Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

RECIPE TIPS

LOWER FAT

You can use reduced-fat sausages if you want to cut the fat content of this recipe.

CREAMY MUSTARD PASTA WITH SAUSAGE MEATBALLS

Squeeze the sausagemeat out of the skins, then roll into small balls with your hands. Fry with the mushrooms as before until golden, add the tomatoes, then fry until they have just softened, rather than popped completely. Add 3 tbsp crème fraîche (or more if you like) and 1 tbsp wholegrain mustard, then heat until the sauce is hot through. Season, stir in the flat-leaf parsley and serve with the drained pasta.

Recipe from Good Food magazine, September 2007

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A star rating of 4.1 out of 5.35 ratings

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