We show you how to take sausages out of the breakfast frying pan and transform it for the dinner table with this decadent pasta dish. Pork sausage rounds are tossed with casarecce pasta, a special mix of Italian spices, tangy sun-dried tomato, & a coating of creamy crème fraîche. Garnished with fresh thyme.
Italian-style Pork Sausage Pasta
Italian-style Pork Sausage Pasta
with sun-dried tomatoes
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Casarecce Pasta
- Creme Fraiche
- Fresh Thyme
- Italian Spice
- Pork Sausages
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
SIZZLING SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 8-10 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before cutting into rounds.
ON TO THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
INSPIRED BY ITALY
Return the pan to medium heat with a drizzle of oil. When hot, fry the Italian spice and ½ the picked thyme until fragrant, 30-60 seconds. Deglaze the pan with 50ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the cooked pasta, the sausage rounds, the sliced sun-dried tomatoes, and season. Loosen with a splash of pasta water if it’s too thick.
THYME TO ENJOY
Bowl up the loaded pasta and garnish with the remaining thyme. Enjoy, Chef!
Pork Sausages - 180g
Casarecce Pasta - 100g
Italian Spice - 20ml
Fresh Thyme - 3g
Crème Fraîche - 50ml
Sun-dried Tomatoes - 30g
SIZZLING SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 8-10 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before cutting into rounds.
ON TO THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
INSPIRED BY ITALY
Return the pan to medium heat with a drizzle of oil. When hot, fry the Italian spice and ½ the picked thyme until fragrant, 30-60 seconds. Deglaze the pan with 100ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the cooked pasta, the sausage rounds, the sliced sun-dried tomatoes, and season. Loosen with a splash of pasta water if it’s too thick.
THYME TO ENJOY
Bowl up the loaded pasta and garnish with the remaining thyme. Enjoy, Chef!
Pork Sausages - 360g
Casarecce Pasta - 200g
Italian Spice - 40ml
Fresh Thyme - 5g
Crème Fraîche - 100ml
Sun-dried Tomatoes - 60g
SIZZLING SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 8-10 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before cutting into rounds.
ON TO THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
INSPIRED BY ITALY
Return the pan to medium heat with a drizzle of oil. When hot, fry the Italian spice and ½ the picked thyme until fragrant, 30-60 seconds. Deglaze the pan with 150ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the cooked pasta, the sausage rounds, the sliced sun-dried tomatoes, and season. Loosen with a splash of pasta water if it’s too thick.
THYME TO ENJOY
Bowl up the loaded pasta and garnish with the remaining thyme. Enjoy, Chef!
Pork Sausages - 540g
Casarecce Pasta - 300g
Italian Spice - 60ml
Fresh Thyme - 8g
Crème Fraîche - 150ml
Sun-dried Tomatoes - 90g
SIZZLING SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 8-10 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before cutting into rounds.
ON TO THE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 2-3 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
INSPIRED BY ITALY
Return the pan to medium heat with a drizzle of oil. When hot, fry the Italian spice and ½ the picked thyme until fragrant, 30-60 seconds. Deglaze the pan with 200ml of the reserved pasta water. Remove from the heat and mix in the crème fraîche. Add the cooked pasta, the sausage rounds, the sliced sun-dried tomatoes, and season. Loosen with a splash of pasta water if it’s too thick.
THYME TO ENJOY
Bowl up the loaded pasta and garnish with the remaining thyme. Enjoy, Chef!
Pork Sausages - 720g
Casarecce Pasta - 400g
Italian Spice - 80ml
Fresh Thyme - 10g
Crème Fraîche - 200ml
Sun-dried Tomatoes - 120g
Woolies Products in this dish
