eCook Meal
Italian-style Pork Sausage Pasta
with sun-dried tomatoes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R275.60
for 4 servings · R68.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
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Casarecce Pasta needs 400 gPlantLove™ Chickpea Casarecce Pasta 250 g 250 g at R72.99 · 1.60× packR116.78
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
Not in the Woolies basket — source these elsewhere:
- Italian Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Italian-style Pork Sausage Pasta?
The preparation time for Italian-style Pork Sausage Pasta with sun-dried tomatoes is between 15 and 20 minutes.
What is the total time required to make Italian-style Pork Sausage Pasta with sun-dried tomatoes?
The total time required to make Italian-style Pork Sausage Pasta with sun-dried tomatoes is between 20 and 25 minutes.
How many servings does Italian-style Pork Sausage Pasta provide?
4 servings
What are the main ingredients in Italian-style Pork Sausage Pasta?
Casarecce Pasta, Creme Fraiche, Italian Spice, Pork Sausage, Thyme, Tomato
What is the nutritional information of Italian-style Pork Sausage Pasta?
Calories: 907, Carbs: 78 grams, Fat: grams, Protein: 39.6 grams, Sugar: 12 grams, Salt: 1386 grams
How do I prepare Italian-style Pork Sausage Pasta?
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! 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.
What should be prepared from my kitchen to make Italian-style Pork Sausage Pasta?
Casarecce Pasta, Creme Fraiche, Italian Spice, Pork Sausage, Thyme, Tomato
How many calories does Italian-style Pork Sausage Pasta have?
907 calories
How much fat content does Italian-style Pork Sausage Pasta have?
grams