This Creamy Tomato Sausage Pasta is comforting and made in just one pan with minimal prep time. I love buying a batch of sausages and freezing them, ready for when I need them. I love using an Italian-style sausage with fennel for this recipe, but you can use any sausages that you like – beef and garlic or beef and caramelised onion sausages work a treat too! The sausages are squeezed out of their casings to form “meatballs” (this takes 2 minutes, which is much faster than rolling meatballs!) and are then cooked with the pasta in a garlicky, creamy tomato sauce, all in the one pan. This is the perfect family dinner for busy weeknights – and an added bonus is that it can be made in bulk and frozen, ready for when you need it! 5 from 3 reviews
LEFTOVERS
Creamy Tomato Sausage Pasta leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating.
MAKE AHEAD
Creamy Tomato Sausage Pasta can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months. Thaw completely in the fridge overnight before reheating.
