This UK-style sausage pasta combines browned pork sausage with tomato, cream and spinach, tossed through penne for a filling dinner. The sauce comes together in about the time it takes to cook the pasta, and its ingredients are easy to find in British supermarkets; family versions vary, so the seasoning and vegetables are easy to adapt.
Ingredients
- 12 oz (340 g) dried penne or rigatoni
- 1 lb (450 g) pork sausages, casings removed; choose plain or herby sausages
- 2 tbsp (30 ml) olive oil, divided
- 1 medium onion (about 5 oz/150 g), finely diced
- 3 garlic cloves (about 10 g), finely chopped or crushed
- ½ tsp (1 g) fennel seeds, lightly crushed, optional
- ¼ tsp (0.5 g) red pepper flakes, or to taste
- 2 tbsp (30 g) tomato purée (tomato paste)
- 2 cups (480 ml) passata
- 1 cup (240 ml) chicken stock, preferably lower-salt
- ½ cup (120 ml) double cream (heavy cream)
- 3 packed cups (90 g) baby spinach
- ½ cup (45 g) finely grated Parmesan, plus more to serve
- ½ tsp (3 g) fine salt for the sauce, plus 2 tsp (10 g) for the pasta water
- ¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
- 4 qt (3.8 L) water for cooking the pasta
Instructions
- Get everything ready. Dice the onion and chop the garlic. Remove the sausage casings and break the meat into rough 1-inch (2.5 cm) pieces. Measure out the passata, stock and cream so they are ready to add. Set a large pot of water over high heat; starting it now lets it come to the boil while you make the sauce. Allow about 15 minutes for this preparation.
- Brown the sausage. Warm 1 tablespoon (15 ml) of olive oil in a large, deep frying pan or sauté pan over medium-high heat. Add the sausage pieces in a single layer, working in batches if the pan is crowded. Cook for 7–8 minutes, turning and breaking up the pieces with a wooden spoon, until browned on several sides. A little browning builds flavour; avoid stirring constantly, which can keep the meat from colouring. Transfer the meat to a plate if the pan is too full to add the onion, or push it to the edges.
- Soften the aromatics and build the sauce. Add the remaining tablespoon (15 ml) of oil and the diced onion. Cook for about 4 minutes, stirring, until softened. Stir in the garlic, fennel seeds if using, and pepper flakes; cook for 30 seconds. Mix in the tomato purée and cook for 1 minute, stirring so it darkens slightly without sticking. Pour in the passata and stock, add the salt and black pepper, then return the sausage and any plate juices to the pan. Bring to a gentle simmer.
- Simmer and check the meat. Cook the sauce uncovered for 8–10 minutes, stirring occasionally, until slightly thickened. Keep it at a gentle bubble rather than a hard boil, which can make splashes and reduce the sauce too quickly. Because this is ground pork, USDA FSIS sets a safe minimum internal temperature of 160°F (71°C); check a substantial piece or cluster of sausage with a food thermometer. If needed, simmer a little longer and check again.
- Cook the pasta while the sauce simmers. When the water boils, stir in the 2 teaspoons (10 g) of salt and pasta. Cook according to the packet directions until just al dente, usually 10–12 minutes for dried penne. Stir once or twice so the pasta does not stick. Before draining, scoop out about 1 cup (240 ml) of pasta water. Drain the pasta; do not rinse it, because its surface starch helps the sauce cling.
- Finish the sauce and toss. Stir the cream into the simmering sausage sauce, then add the spinach in handfuls and cook for 1–2 minutes, just until wilted. Stir in the Parmesan. Add the drained pasta and toss thoroughly. Loosen the sauce with a splash of reserved pasta water, adding a little at a time until it coats the pasta rather than pooling at the bottom. Taste and adjust the salt and pepper. Serve hot with extra Parmesan.
The cooking time is about 30 minutes from putting the water and sauce pans on the heat to serving. The sauce takes roughly 20 minutes, while the pasta boils for 10–12 minutes during the simmer, so both are ready close together. If your hob or pan runs slowly, allow a few extra minutes rather than rushing the meat-temperature check.
Tips
- Choose sausages with the flavour you want. Plain pork sausages make a balanced tomato sauce, while Cumberland-style or Italian-style sausages bring more herbs and pepper. Check the label for fennel or added chilli before using the optional spices, and reduce them if the sausages are already strongly seasoned.
- Give the meat room to brown. If sausage pieces sit in a crowded pan, they steam and can look grey instead of developing a savoury crust. Brown them in two batches if necessary, then return them to the sauce. Use a deep pan to leave enough room for the pasta later.
- Keep some pasta water back. The starchy water is useful for bringing a thick cream-and-tomato sauce together. Add it gradually: a few tablespoons may be enough, while a sauce that has reduced longer may take more. Adding too much at once can make the pasta watery.
- Adjust salt near the end. Stock, sausages and Parmesan can all be salty. Salt the pasta water as listed, but taste the sauce after the cheese goes in before adding extra salt. If you do not have passata, use the same quantity of crushed tinned tomatoes; the sauce will be a little chunkier and may need a few extra minutes to thicken.
Serving Suggestions
Serve the pasta straight from the pan while the sauce is glossy and hot. A crisp green salad with a simple lemon or vinaigrette dressing gives a fresh contrast to the rich sausage and cream. For a warm side, try steamed green beans, tenderstem broccoli or roasted courgette. A little extra Parmesan and black pepper at the table are usually enough; a small squeeze of lemon can brighten the sauce if it tastes especially rich.
For a more substantial meal, add crusty bread to mop up any sauce left in the bowl. If serving children or anyone who prefers milder food, keep the pepper flakes low and offer them separately at the table. This recipe makes four generous portions, or five smaller portions when served with salad and vegetables.
Variations
Make it without cream: Leave out the double cream and add an extra ½ cup (120 ml) of stock, then finish with a little more Parmesan. The result is a lighter, more tomato-forward sauce. For a dairy-free version, omit both cream and Parmesan and use a splash of pasta water to bring the sauce together; check that the stock is dairy-free.
Add more vegetables: Stir in 1 diced red pepper (about 6 oz/170 g) with the onion, or add 8 oz (225 g) sliced mushrooms and cook them until their liquid evaporates before adding the garlic. Chopped kale can replace spinach, but give it several extra minutes to soften in the sauce. These additions make the pan fuller, so use a large pan and allow a little more cooking time.
Change the pasta shape or heat: Rigatoni, fusilli and shells all catch the sausage sauce well. Use the packet cooking time as your guide, since shapes and brands vary. For a spicier version, increase the red pepper flakes gradually or use hot sausages; for a milder bowl, skip the flakes and choose plain sausages.
Use a different sausage: Chicken or turkey sausages can replace pork, but their texture and fat content differ, so add a little oil if the pan becomes dry. Cook poultry sausage to 165°F (74°C), checked with a food thermometer, rather than using the ground-pork temperature. Vegetarian sausages also work, but many are already cooked or need a different preparation; follow their packet directions and stir them into the sauce gently so they hold their shape.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. The pasta will absorb some sauce as it sits, so expect the texture to be thicker the next day. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheat a portion in a saucepan over medium-low heat with 1–2 tablespoons (15–30 ml) of water or stock, stirring gently until hot throughout. You can also microwave it in a covered, microwave-safe container, stirring partway through. USDA FSIS advises reheating leftovers to 165°F (74°C); check the centre with a food thermometer. Avoid repeatedly cooling and reheating the same batch: warm only the amount you plan to eat.
Frequently Asked Questions
Can I prepare the sausage pasta sauce ahead?
Yes. Make the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it until steaming hot, check that the sausage reaches 165°F (74°C) as a leftover, and cook the pasta fresh for the best texture. Stir in the cream, spinach and Parmesan as the sauce reheats, or make the complete sauce ahead if that is more convenient.
Can I use sausages without removing the casings?
For this recipe, remove the casings so the sausage breaks into pieces that mix evenly with the sauce. If you prefer to keep sausages whole, cook them separately according to their size and package guidance, verify the appropriate safe temperature, then slice and add them to the sauce. The result will be less evenly distributed through the pasta.
What can I use instead of passata?
Use 2 cups (480 ml) of crushed tinned tomatoes. They are usually less smooth and may release more liquid, so simmer the sauce uncovered until it reaches the thickness you like. If using tomato sauce that is already seasoned, taste before adding the listed salt and pepper.
Why has my sauce turned thick or dry?
Pasta continues to absorb sauce after it is drained, and the Parmesan also thickens the mixture. Stir in reserved pasta water a tablespoon or two at a time until the sauce loosens. If you did not save pasta water, use warm water or stock. Next time, drain the pasta just before it reaches your preferred bite and finish tossing it in the sauce.
Can I make this recipe gluten-free?
Yes. Use a gluten-free penne or another gluten-free pasta and check the sausage, stock and Parmesan labels for ingredients or cross-contact warnings that matter to you. Gluten-free pasta can become soft quickly, so follow the packet timing and taste it near the end of cooking. Reserve its cooking water as directed, though it may thicken the sauce differently from wheat pasta.
Related
- Easy Salmon Recipe with Lemon and Few Ingredients
- Chinese-Style Salmon with Ginger, Soy, and Scallions
- Salmon Recipes: One-Pan Lemon Dill Salmon
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).