This rib-sticking comfort-food pasta recipe for Creamy Sausage Pasta comes from A Slice of Cherry Pie by Julia Parsons. Warming and perfect for autumn and winter, or any cold day when you need warming up, this is easy to make and even easier to eat!
Read our review of Julia Parson’s A Slice of Cherry Pie.
Creamy Sausage Pasta
Ingredients
- olive oil
- 8 good quality pork sausages , each cut into 6 pieces
- 1 large onion , halved and sliced
- 200 ml double cream
- 200 ml beef stock
- 2 sprigs thyme
- 300 g dried pasta shapes , e.g. farfalle or fusilli
- sea salt
- freshly ground black pepper
Notes
Instructions
- Heat a little olive oil in a large frying pan and brown the sausage pieces. When they’re almost, but not quite, cooked through remove them from the pan.
- Next add the onion to the same pan which should now have some lovely, sticky brown bits left from the sausages, and fry them gently for fifteen minutes, until they are softened and lightly golden.
- Then turn the heat up high and cook the onions for a few minutes more until they turn darker golden brown.
- Return the sausages to the pan along with the cream, beef stock and thyme.
- Bring the cream and stock to the boil and season it with salt and black pepper, then simmer it until the sausages are cooked through and the sauce thickens, which will take about 20-25 minutes.
- While the sauce is simmering bring a large pan of salted water to the boil then add the pasta. Bring the water back up to the boil and cook the pasta according to the pack instructions, until al dente – soft on the outside but still a little firm in the middle. Drain the pasta.
- Check the seasoning in the sauce then add the pasta to it and mix it all together well before serving.
This is one of those dishes that is definitely more than the sum of it’s parts. As Julia says in the recipe introduction, the creamy sauce takes on the flavour of the sausages and onions, coming together into a beautiful finished dish.
We’ve made it a few times and it’s definitely joined our repertoire of simple, tasty suppers.
A Slice of Cherry Pie is published by Absolute Press, who provided me a review copy.
Please leave a comment - I love hearing from you!12 Comments to "Creamy Sausage Pasta from A Slice of Cherry Pie"
Oh yum! This is definitely my sort of thing.
THere's a good deal on Amazon at the moment, see the link above! 🙂
Does that look good! And thank you for the tip on her book, Congrats to Julie!
Does sound very yummy, no doubt. Here in the US where we don't come by that kind of sausage as easily, we'd use Italian sausage or sth fresh made in the butcher case, and remove the casings I think.
Italian sausages, salsiccie, would work very well. Not sure I'd bother removing the casing, it'd be the same type of casing as for British sausages, and we didn't remove casings…
Recipe sounds fab – can't wait to try it.
That looks really creamy and delicious. I know my children will like this.
Hope everyone does try the recipe! And yes indeed, well done Julia!
I actually like the retro look of it, gives me a feeling that there might be a lot of old seret recipes in it =P
Yah I figured it was a taste thing, and it does make sense for the style/ content of the book!
I can see myself cooking this recipe a lot, it sounds delicious, right up my street 🙂
It's very tasty and comforting and hearty and filling and rich and tasty…