Italian Style One Pot Sausage pasta

40 mins
Serves 4
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Directions

  1. 1Heat the oil in a casserole over a medium-high heat.
  2. 2Heat the oil in a casserole over a medium-high heat.
  3. 3Heat the oil in a casserole over a medium-high heat.
  4. 4Add the sausages and cook, stirring occasionally, for 4-5 minutes until they have a little colour on.
  5. 5Add the sausages and cook, stirring occasionally, for 4-5 minutes until they have a little colour on.
  6. 6Add the sausages and cook, stirring occasionally, for 4-5 minutes until they have a little colour on.
  7. 7Break up the sausages as they cook.
  8. 8Break up the sausages as they cook.
  9. 9Break up the sausages as they cook.
  10. 10Add the leeks, carrots and celery to the pan.
  11. 11Add the leeks, carrots and celery to the pan.
  12. 12Add the leeks, carrots and celery to the pan.
  13. 13Season with salt and pepper and mix well.
  14. 14Season with salt and pepper and mix well.
  15. 15Season with salt and pepper and mix well.
  16. 16Cook, stirring occasionally, for 5-6 minutes until they have wilted down a little.
  17. 17Cook, stirring occasionally, for 5-6 minutes until they have wilted down a little.
  18. 18Cook, stirring occasionally, for 5-6 minutes until they have wilted down a little.
  19. 19Add the garlic, tomato puree and rosemary, mix well and cook, stirring occasionally, for 1-2 minutes until fragrant.
  20. 20Add the garlic, tomato puree and rosemary, mix well and cook, stirring occasionally, for 1-2 minutes until fragrant.
  21. 21Add the garlic, tomato puree and rosemary, mix well and cook, stirring occasionally, for 1-2 minutes until fragrant.
  22. 22Add the tomatoes and stock and stir together.
  23. 23Add the tomatoes and stock and stir together.
  24. 24Add the tomatoes and stock and stir together.
  25. 25Cover, reduce the heat to low and simmer for 20 minutes.
  26. 26Cover, reduce the heat to low and simmer for 20 minutes.
  27. 27Cover, reduce the heat to low and simmer for 20 minutes.
  28. 28Add the pasta to the pan.
  29. 29Add the pasta to the pan.
  30. 30Add the pasta to the pan.
  31. 31Cook for 10 minutes.
  32. 32Cook for 10 minutes.
  33. 33Cook for 10 minutes.
  34. 34Then add the caveleo nero and cook for 4-5 minutes or until the pasta is al dente and the greens wilted.
  35. 35Then add the caveleo nero and cook for 4-5 minutes or until the pasta is al dente and the greens wilted.
  36. 36Then add the caveleo nero and cook for 4-5 minutes or until the pasta is al dente and the greens wilted.
  37. 37Check the seasoning, adding salt and pepper to taste.
  38. 38Check the seasoning, adding salt and pepper to taste.
  39. 39Check the seasoning, adding salt and pepper to taste.
  40. 40To serve, divide between 4 serving bowls and top each with some extra virgin olive oil and loads of Parm.
  41. 41To serve, divide between 4 serving bowls and top each with some extra virgin olive oil and loads of Parm.
  42. 42To serve, divide between 4 serving bowls and top each with some extra virgin olive oil and loads of Parm.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 400 g sausages, skins removed
  • 400 g sausages, skins removed
  • 400 g sausages, skins removed
  • 1 leek, finely chopped
  • 1 leek, finely chopped
  • 1 leek, finely chopped
  • 1 carrot, finely chopped
  • 1 carrot, finely chopped
  • 1 carrot, finely chopped
  • 1 stock celery, finely chopped
  • 1 stock celery, finely chopped
  • 1 stock celery, finely chopped
  • 4 cloves garlic, crushed
  • 4 cloves garlic, crushed
  • 4 cloves garlic, crushed
  • 0.5 tsp finely chopped rosemary leaves
  • 0.5 tsp finely chopped rosemary leaves
  • 0.5 tsp finely chopped rosemary leaves
  • 2 tbsp Tomato puree
  • 2 tbsp Tomato puree
  • 2 tbsp Tomato puree
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin chopped tomatoes
  • 1.2 l chicken stock
  • 1.2 l chicken stock
  • 1.2 l chicken stock
  • 400 g Pasta – I’m using Malloreddus – Belazu makes it
  • 400 g Pasta – I’m using Malloreddus – Belazu makes it
  • 400 g Pasta – I’m using Malloreddus – Belazu makes it
  • 160 g caveleo nero, washed, stalks removed and finely chopped
  • 160 g caveleo nero, washed, stalks removed and finely chopped
  • 160 g caveleo nero, washed, stalks removed and finely chopped
  • to serve Parm
  • to serve Parm
  • to serve Parm
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper

Equipment

casseroleserving bowlsfork

Tips

  • Break up the sausages as they cook.
  • Cook until pasta is al dente and greens wilted.