Creamy sausage pasta

Ingredients

• 200 gpasta of your choice
• 4sausages
• 1onion
• 2 clovesgarlic
• 200 mlchicken stock made from a stock cube
• 150 mlcooking cream
• 40 gParmesan
• 10 gfresh parsley leaves, chopped
• to tasteseasonings

Instructions

1. 1

   Cook the pasta

   Cook the pasta in boiling water until done, then drain it.

2. 2

   Fry the onion

   Chop the onion and fry it in oil.

3. 3

   Brown the sausage

   Slice the sausages into rounds, add them to the onion and stir. Cook for a few minutes.

4. 4

   Add garlic and seasoning

   Add the garlic and seasonings to taste, such as paprika, salt, pepper, oregano or chilli, then stir.

5. 5

   Simmer the sauce

   Pour in 200 ml of stock and 150 ml of cooking cream. Cook until the sauce reaches your preferred thickness.

6. 6

   Combine and serve

   Add the cooked pasta, Parmesan and chopped fresh parsley. Stir to combine and, if you like, sprinkle over extra Parmesan.

What is creamy sausage pasta?

This is a straightforward pasta dish built around sausage, aromatics and a creamy cheese sauce. The recipe does not specify a particular regional origin; it brings together familiar ingredients in a quick, filling combination.

Stock loosens the cream into a sauce, while Parmesan adds savoury depth. Adding the cooked pasta at the end lets it take on some of that flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1200 calories, 52g protein, 80g carbs, 70g fat.

Most of the carbohydrates come from the pasta, while sausage and cooking cream contribute much of the fat; the sausage, Parmesan and pasta provide protein. Pair a serving with salad or vegetables for a plate with more variety.

Choosing the ingredients

Sausage: Choose a type you enjoy, since its seasoning will flavour the sauce. Slice it into even rounds so the pieces cook at a similar pace.

Pasta: Use a shape that catches sauce, such as penne or fusilli, or whatever you have to hand. The recipe leaves the choice open.

Building the sauce

Onion and garlic: Fry the chopped onion first, then add the garlic with the seasonings. This order gives the onion time to soften before the garlic goes in.

Stock and cream: Stir these into the sausage mixture and simmer until the sauce looks as thick as you like. Keep it at a gentle simmer rather than letting it boil hard.

Getting the texture right

Pasta: Cook it until tender but still holding its shape, and drain it before adding it to the pan. Overcooked pasta can become soft once stirred through the sauce.

Sauce: The finished sauce should cling to the pasta rather than pool like soup. If it thickens more than you want, loosen it with a small splash of water.

Timing the stages

Pasta first: Start cooking the pasta while you prepare the onion and sausage. This helps the cooked pasta be ready when the sauce is nearly done.

Finish together: Once the sauce reaches your preferred thickness, add the pasta, Parmesan and parsley and stir just until combined.

What to serve with it

Greens: A simple green salad or steamed vegetables add freshness alongside the creamy sauce. Serve them on the side so the pasta remains the main event.

Extra cheese: A little additional Parmesan is an optional finishing touch. Add it at the table to keep the amount easy to adjust.

Recipe notes & tips

• Chop the onion and garlic before you start cooking so they are ready when needed.
• Slice the sausages evenly to help them cook at a similar rate.
• Taste the sauce before adding more salt, as the stock, sausage and Parmesan may already be salty.
• Simmer the sauce gently and stop when it reaches the thickness you prefer.
• Add the parsley at the end to keep its fresh flavour noticeable.

Variations

• Change the pasta: Use any pasta shape you have available.
• Adjust the heat: Add chilli to taste with the other seasonings.
• Add herbs: Use oregano among the seasonings for an aromatic note.
• Boost the cheese: Finish with extra Parmesan at the table.
• Use different sausages: Choose a sausage with a seasoning profile you enjoy.

Common mistakes to avoid

• Adding garlic too early: It can cook faster than the onion; add it after the onion has started frying.
• Boiling the sauce hard: It may reduce too quickly; keep it at a gentle simmer.
• Overcooking the pasta: It can soften further in the sauce; cook it until just tender.
• Seasoning without tasting: Stock, sausage and Parmesan can be salty; taste before adding extra salt.
• Leaving the sauce too thick: It may not coat the pasta well; loosen it with a small splash of water.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave, stirring and adding a splash of water if the sauce has thickened.

Frequently asked questions