Pasta with fresh tomatoes, salsiccia and cream
Recipe for an easy pasta dish with fresh tomatoes, courgette, salsiccia and cream.
Servings 4 people
Calories 962kcal
Ingredients
- 4-500 g pasta
- 300 g salsiccia fresh Italian pork sausage
- 300 g cherry tomatoes, halved
- 1 courgette, diced
- 1 onion, roughly chopped
- 3-4 cloves garlic, grated or crushed
- 1 handful fresh basil leaves – about 1 pot
- 75 g parmesan, finely grated
- 250 ml cream whipping cream (38% fat)
- 200 ml white wine
- 1/2 tsp chilli flakes
- 1/2 tsp dried basil
- Salt and pepper
- Oil
Instructions
- Heat a little oil in a saucepan or frying pan. Squeeze the sausage meat out of the casings into the pan and fry it well over a fairly high heat for about 5 minutes, breaking it up as it browns.
- Add the onion and garlic and fry until the onion is soft and translucent.
- Add the tomatoes and fry for about 5 minutes, then add the courgette and fresh basil. Fry for a couple of minutes more.You may want to save a little of the basil to stir in at the end – it gives the dish a lovely splash of colour. You can also add 1 handful of spinach.Meanwhile, cook the pasta until al dente and reserve a little of the pasta water.
- Pour in the white wine and let it bubble and reduce for a moment, then add the cream, chilli flakes, dried basil and parmesan.
- Let the sauce simmer gently until it thickens slightly and the pasta is cooked, then season to taste with salt and pepper.
- Toss the pasta through the sauce, add a little extra fresh basil for colour if you like, and adjust the consistency with the reserved pasta water.
- Serve with freshly ground pepper on top and, if you like, a sprinkling of parmesan and something green.
Nutrition
Calories: 962kcal | Carbohydrates: 86g | Protein: 35g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 816mg | Potassium: 878mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1925IU | Vitamin C: 22mg | Calcium: 322mg | Iron: 3mg