Creamy pasta with salsiccia, mascarpone and tomato
Recipe for creamy pasta with Italian sausage, mascarpone, tomato and vegetables.
Servings 4 people
Calories 870kcal
Ingredients
- 4-500 g pasta
- 300 g salsiccia fresh Italian pork sausages
- 1 onion, roughly chopped
- 1 red pepper, cut into small dice
- 3 cloves garlic
- 1 handful fresh basil leaves
- 1 tin chopped tomatoes
- 200 g mascarpone (or cream)
- 150 ml white wine – can be replaced with stock
- 50 g parmesan, finely grated
- 2 tbsp tomato purée
- Salt and pepper
- Oil
Instructions
- Heat a little oil in a frying pan, and squeeze the sausage meat out of the skins into the pan in largish chunks.The sausages contain quite a bit of fat, so start by heating just a tablespoon of oil; you can always add more.
- Fry the meat over a fairly high heat for 5-8 minutes.If they release a lot of fat, I prefer to pour some of it off – but that is up to you.
- Add the onion, garlic and red pepper, season with a little salt and pepper, and fry for a couple of minutes before adding the tomato purée.
- Pour in the white wine and let it reduce a little, then add the tomatoes, parmesan, basil and mascarpone. If you like, save a little of the basil to stir in just before serving, so it keeps its bright colour.
- Let the sauce simmer over a medium-high heat for about 10 minutes. Meanwhile, cook the pasta according to the packet instructions. Save a little of the pasta water before draining, in case the consistency needs adjusting.
- Season the sauce to taste with salt and pepper, toss it with the drained pasta, and adjust the consistency with a little pasta water if needed.
- Serve topped with grated parmesan, freshly ground pepper and some fresh basil if you like.
Nutrition
Calories: 870kcal | Carbohydrates: 83g | Protein: 31g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 696mg | Potassium: 605mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1855IU | Vitamin C: 43mg | Calcium: 255mg | Iron: 3mg