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Beef sausages with tomato, basil and pasta



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6beef sausages (plain or flavoured)
500 gtortigliono or spiral pasta
1 tbspolive oil
1medium onion, chopped
8medium roma tomatoes, chopped
2 tspsugar
0.5 cupbasil leaves
0.5 cupfreshly grated Parmesan


1Barbecue, grill or pan-fry sausages. Put a large pot of water on to boil. Heat oil in a frypan, add onion, and cook until it is soft and golden.
2Place pasta in boiling water to cook. Add the tomatoes and sugar to frypan. Cook until tomatoes are just softened. Remove frypan from heat. Slice cooked sausages. Take about half a cup of cooking water from the pasta pot, set it aside.
3Drain pasta. Return pasta to pot, add sliced sausages, tomato mixture and a little of the reserved cooking water. Add basil leaves and toss to mix.
4Sprinkle with Parmesan to serve.


It's true sausages contain a little fat this gives them some of their flavour and keeps them moist. The best tip for cooking sausages is not to pierce them before or during the cooking. If you prick good quality sausages you let all the moisture and the flavour out. Our other best tip cook them slowly over a moderate heat. If you cook them too fast over too high a heat the skins may burst.

Recipe suggessions based on what you have in your fridge.

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