Penne with Sausages in Tomato Cream Sauce Recipe

Penne with Sausages in Tomato Cream Sauce

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Ingredients

Penne Rigate 150g (or for two)
2 Johnsonville Sausages with Beddar Cheddar, sliced
2 cloves Garlic, finely sliced
30ml Bulla's Thickened Cream (or 1/3 tub)
1 tablespoon Tomato Paste
2 or 3 Basil Leaves
3 tablespoons Olive Oil
Cracked Black Pepper to taste

Optional:
Shaved Parmesan

How to make Penne with Sausages in Tomato Cream Sauce


Pasta:

Bring water to boil in saucepan - add 2 teaspoonful salt + dash of olive oil. Cook pasta till al dente (see instructions on packet) while preparing sauce.

Sauce:

Heat Olive Oil in skillet and saute sausage slices and garlic till they're slightly brown, then add the cream and cook for another 5 minutes on low heat before adding the tomato paste.

Bringing them together:

Add 3 tablespoons of water from the pasta, drain the pasta and dump them all into the skillet, turn off heat and stir through.

Serves 2


miyagi
Question from the Chef

“What's your favorite way to cook with penne?”

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