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Creamy Sausage Pasta

A close up of a bowl of creamy sausage rigatoni covered in cheese
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5 from 1 review

This creamy sausage pasta really makes the fennel sausages the star of the show so use the best sausages you can get your hands on with a high pork content.

Ingredients

Scale
  • 3 tbsp extra virgin olive oil
  • 4 garlic cloves, chopped
  • 400g fennel flavoured pork sausage (usually around 6 sausages)
  • 150ml white wine
  • 150ml single cream
  • 200g rigatoni
  • 120g pecorino Romano
  • Salt & black pepper

Instructions

  1. Crumble the sausage meat into the olive oil and break it up as you brown it, don’t worry if it catches the bottom of the pan - those gnarly caramelised bits add flavour.
  2. Add the chopped garlic and an extra splash of olive oil.
  3. When the sausage is well coloured, deglaze the pan by adding the white wine. Use a wooden spoon to get all the bits off the bottom of the pan as that is all great flavour.
  4. Meanwhile cook your pasta in salted water until al dente. Add a cup full of pasta water to the sauce and half of the cheese, before stirring through the cream.
  5. Add the cooked pasta to the sauce and toss really well to coat all the pieces, add more pecorino and toss again. Taste and season.
  6. Serve with more pecorino and lots of black pepper

Equipment

Notes

If you can't find fennel sausages, add a teaspoon of crushed fennel seeds when adding the garlic.

Find it online: https://desertislanddishes.co/creamy-sausage-pasta/