5 Ingredient Creamy Sausage & Red Pepper Pasta

Juicy Finnebrogue Naked Pork Sausages bring bold, savoury flavour, paired with silky roasted red peppers, pasta, a generous grating of parmesan and plenty of fresh basil. It’s rich, vibrant, and ready in 25 minutes. Minimal effort, maximum comfort. This recipe combines two of our favourite hacks, using a pack of sausages for a pasta sauce base, combined with jarred roasted peppers. Ideal for busy weeknights and the sauce can be batch-cooked then frozen to make meal planning even easier. Finnebrogue’s sausages are gluten free - to keep this gluten free simply swap the pasta for gluten free too. Bonus: the sauce freezes beautifully, so you can batch-cook it now and thank yourself later. Use your preferred pasta shape according to what you like.

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Ingredients

rigatoni pasta 300 g
Finnebrogue pork sausages 400 g
roasted red peppers 200 g (drained)
Parmesan 80 g
fresh basil 1 (leaves picked)

Method

Cook the pasta

Bring a large pan of salted water to the boil. Cook the rigatoni according to the time on the packet instructions.

Cook the sausages

To cook the sausages: Heat a dash of oil in a large frying pan over a medium heat. Add the sausages and cook for 8–10 minutes. Transfer from the pan, then cut into slices.

Blend the sauce

While the sausages cook, drain the jarred red peppers and add them to a blender with 3 tbsp of the Parmesan. Blend until just smooth.

Finish the dish & plate up

Pour the red pepper sauce into the pan with the sausage slices.
Stir and simmer for a few minutes, then add the drained pasta. Toss until everything is glossy and well coated.
Spoon into bowls and scatter over the rest of the Parmesan and fresh basil. Tuck in and enjoy!

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