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!
Creamy Sausage Pasta
- 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
Note: Unless you're planning on serving starters or dessert as well, I'd say this dish serves 3-4 rather than 4-6.
Note: The instructions suggest adding the sprigs of thyme whole. We chose to strip the leaves from the sprigs first.
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.