Serves: 4
Ingredients
- 400 g pasta (penne works well)
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2–3 garlic cloves, minced
- 500 g good-quality pork sausages, casings removed
- 1 tsp dried Italian herbs (or a mix of basil, oregano, thyme)
- 150 ml chicken stock
- 300 ml cooking cream or thickened cream
- Salt and black pepper, to taste
- Handful of fresh baby spinach or rocket (optional)
Method
- Bring a large pot of salted water to the boil and cook the pasta according to the packet directions. Drain and set aside.
- Heat the olive oil in a large frying pan over medium heat.
- Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for another minute, ensuring it doesn’t burn.
- Add the sausage meat, breaking it up with a wooden spoon into small chunks.
- Cook until slightly browned and cooked through.
- Sprinkle in the dried herbs.
- Pour in the chicken stock and simmer for a couple of minutes.
- Stir in the cream and bubble gently for 3–5 minutes, stirring occasionally, until the sauce thickens slightly.
- Toss through the baby spinach or rocket, if using. Serve immediately.
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