Contact us


Tagliatelle with sausage, roasted tomato and pesto sauce

Share This Recipe



Prep Time


Cook Time



6 thick beef sausages
750 g Roma tomatoes, halved lengthways
1 red onion, cut into thin wedges
2 tbsp extra virgin olive oil
2 tbsp lemon juice
400 g tagliatelle
4 tbsp basil pesto


1 Preheat the oven to 160ºC. Place the tomatoes in a roasting dish lined with non-stick baking paper. Scatter the onion, over the top of the tomatoes and drizzle with the oil, season with salt and pepper. Roast for 1½ hours or until tomatoes are very soft. Remove from the oven and drizzle with the lemon juice.
2 Cook the tagliatelle until just tender and drain. While the tagliatelle is cooking, preheat the grill or pan and either grill or pan-fry the sausages over a moderate heat until browned and cooked.
3 To serve toss the tomato mixture, the tagliatelle and the sausage pieces together and place into warm pasta bowl. Top with a spoonful of basil pesto.


1 Don't pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.
2 Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.
3 Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).