Spicy Sausage, Tomato and Mascarpone Pasta

Based on this recipe by Ocado.

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: 4 people

Ingredients

    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
    • ½ whole nutmeg (approx.), grated

Steps

  • In a pan, fry the sausage meat in the olive oil over a medium-high heat for 5 mins, until just browning.
  • Stir in the chopped tomatoes, reduce the heat to medium-low and cook for 10 mins, or until thickened and rich. Season to taste.
  • Meanwhile, cook the pasta as per the pack instructions.
  • Stir the mascarpone and nutmeg into the tomato mix, heat through for a couple of mins, then check the seasoning.
  • 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.