Italian Sausage Pasta with Prosecco
You better be drinking the rest of the bottle, that's all I'm saying! This Italian Sausage Pasta with Prosecco is my most popular recipe for good reason - it's the tastiest pasta sauce I've ever had. Try it for yourself and let me know if you agree.
Ingredients
- oil
- 1 brown onion
- 1 red chilli
- 3 cloves garlic
- 320 g italian sausages I like rosemary or fennel
- 400 ml prosecco upto 500ml is fine - See Note 1
- 400 g tomato passata
- 100 ml double cream heavy cream
- 40 g parmesan
- 350 g mezze rigatoni or pasta of your choice
- salt to taste
- parsley optional garnish
Instructions
- Finely chop 1 brown onion and 1 red chilli and add to pan with oil , cook for a few mins
- Finely chop 3 cloves garlic, add to pan and cook for a further 1 minute
- De case 320 g italian sausages (see Note 2 below), add them to pan and break up with a wooden spoon, cook until golden/browned
- Add 400 ml prosecco and allow to reduce for 5-10mins (due to volume)
- Add 400 g tomato passata and reduce on med/high heat for 15mins, stirring throughout
- Add 350 g mezze rigatoni to boiling salted water and cook as per packet instructions
- Add 100 ml double cream, 40 g parmesan and stir
- Add pasta, mix through and sprinkle in some salt to suit your taste
Notes
1. I have used varying volumes of processo in this dish before (usually between 400-600ml) and it's always turned out fine. So if you have champagne or Prosecco to use up, it's a good way to do it.
Or if you're opening a bottle specifically for this recipe, then you could double the volumes and use the whole bottle. Then freeze the second batch for a later date.
2. For best results, you'll want to de-case the Italian Sausages, which means removing the meat from the skin.
To do this: I cut a vertical line down each sausage and remove the inner meat using my hands. I break it up (also using my hands) before adding into the pan, but a wooden spoon works well too.
Italian Sausages / Salsiccia are better than generic sausages for this recipe as they have a higher fat content. This adds a depth of flavour to the sauce that you wouldn't get otherwise.
So if you're aiming for the 'best pasta sauce' that I claim you can achieve, then try to source either rosemary or fennel Italian sausages.
Nutrition
Calories: 894kcalCarbohydrates: 81gProtein: 29gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 96mgSodium: 795mgPotassium: 1043mgFiber: 5gSugar: 11gVitamin A: 1066IUVitamin C: 31mgCalcium: 207mgIron: 5mg
Tried this recipe?Let us know how it was!