Our Cookbook

Italian

Spicy Sausage, Tomato and Mascarpone Pasta

  • Yield4 people
  • Prep5m
  • Cook15m
  • Effortweeknight

Barbacoa marinade

  • 2 pork, fennel and chilli sausages, meat squeezed out of the casings and roughly chopped
  • 2 tbsp olive oil
  • 1 (400g) tin finely chopped tomatoes
  • 400g short pasta, such as fusilli, penne, mafalda corta or orecchiette
  • 125g mascarpone
  • 0.5 whole nutmeg (approx.), grated

Method

  1. In a pan, fry the sausage meat in the olive oil over a medium-high heat for 5 mins, until just browning.
  2. Stir in the chopped tomatoes, reduce the heat to medium-low and cook for 10 mins, or until thickened and rich. Season to taste.
  3. Meanwhile, cook the pasta as per the pack instructions.
  4. Stir the mascarpone and nutmeg into the tomato mix, heat through for a couple of mins, then check the seasoning.
  5. Drain the pasta, reserving some of the cooking water. Stir the pasta into the sauce, adding a little of the water to loosen if needed, and serve immediately with ground black pepper. Leftovers will keep in an airtight container in the fridge for 3 days.