30 Minute Sausage Pasta

This sausage pasta is only a few very basic ingredients but brings all the flavour and comfort of the perfect midwinter dinner. It's also only 30 minutes to make from start to finish. Creamy tomato sauce with spinach, herbs sausage meat browned to perfection and enough spinach and peppers to make sure you get your veggies.

This sausage pasta has bell peppers in it because we had them leftover from making red pepper soup. So you can skip them if you don't have any, but I highly suggest you get some. Another incredible sausage and pepper pairing is my slow-cooker sausage casserole. 

Sausage Pasta
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Ingredients for sausage pasta

*A quick note about ingredients- most recipes (savoury) will require olive oil, salt and pepper. They are listed in the ingredient card at the bottom of the post.

• Lincolnshire sausages- you can really use any kind of sausage here. Many sausage pasta recipes specify Italian style sausages, but Aldi doesn't well them, so we're going with some nice herby sausage, but you can go for something like a Cumberland too.
• Tinned cherry tomatoes- any kind of tinned tomato works in this recipe so something like crushed or even whole plum are perfect. I just love these cherry tomatoes and how sweet they are.
• Penne- again any type of pasta works here, but I love how this silky tomato sauce clings to the ridges of the penne.
• Single cream- just a splash of single cream mixed with the tomatoes creates the most amazing rose sauce that is creamy and silky but still rich and comforting.
• Garlic and shallots (or onion)- creates the perfect flavour base for building the whole sauce
• Spinach & peppers- brings the all-important vegetable element to the party.
• Lemon juice- a squeeze of lemon lift the tomatoes, cuts the creaminess of the sauce and brings the whole dish together.

Making sausage pasta step by step-

• Step 1 & 2- Heat some olive oil in a nonstick frying pan and soften the shallots and garlic until they're fragrant. Take the sausage meat out to the casings and add it all to the pan. Pan fry until the shallots are golden and very sweet and the sausage meat is golden brown. This will only take about 8-10 minutes.

• Step 3 & 4- Add the thinly sliced peppers to the pan and cook for a further 2 minutes just to soften the peppers a little. Then pour in the tinned tomatoes and the cream. Bring everything up to a simmer and taste for seasoning and adjust as required. *If you want to make this a spicy sausage pasta add in some chilli flakes at the stage of the cooking process.

• Step 5 & 6- Stir in the spinach and let it gently wilt in the heat of the sauce. Once it's wilted squeeze in the lemon juice and toss with the cooked pasta. Serve immediately. You can certainly top this with parmesan cheese (which I did for the final dish) but it's so good and does taste like a complete dinner without it. But I know my cheese lovers will need that cheese!

Sausage pasta tips

• Tip 1- How to cut sausages out of skins- cut along the length and remove the sausage meat from the casing. Break each sausage into large (or small) chunks as you add into the pan. Use the back of a spoon to flatten some of the sausage pieces so that they have a large surface area that browns and crisps up golden and perfect!
• Tip 2- This pasta is even better the next day, however, the noodles do like to soak up the sauce overnight. When reheating you may want to add a splash of water to your pan.
• Tip 3- Storage- As I said above this pasta is even better the next day. To keep it for up to 3 days, just place the cooled pasta in an airtight container and store in the fridge. The sauce is perfect for freezing without pasta in it. Freeze for up to 3 months.

More easy pasta recipes

• Butternut squash pasta
• Cajun chicken pasta
• Easy cheeseburger pasta

Tools used to make this Sausage pasta

1. Nonstick frying pan
2. Microplane for grating/mincing garlic
3. Saucepan for boiling pasta

30 Minute Sausage Pasta Recipe

AMAZING sausage pasta with, spinach, tomato cream sauce, and yellow peppers! Perfect for any night! All ingredients from Aldi and only 30 minutes! ♡

5 from 3 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 Servings

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Author: Deborah Rainford

Ingredients

1x2x3x

• 2 (2) shallots, finely sliced
• 3 cloves (3 cloves) garlic, minced
• 3 (3) Lincolnshire sausages, any type is fine
• 1 (1) yellow bell pepper, thinly sliced
• 400 g (2 ½ cups) tin cherry tomatoes
• 100 ml (3 ⅜ floz) single cream
• 200 g (6 ⅓ cups) spinach, washed
• 1 (1) lemon juice, only
• 400 g (14 oz) penne cooked according to package instructions and drained

Instructions

• Heat some olive oil in a nonstick frying pan and soften the shallots and garlic until they're fragrant. Take the sausage meat out to the casings* (see notes) and add it all to the pan. Pan fry until the shallots are golden and very sweet and the sausage meat is golden brown. This will only take about 8-10 minutes.
• Add the thinly sliced peppers to the pan and cook for a further 2 minutes just to soften the peppers a little. Then pour in the tinned tomatoes and the cream. Bring everything up to a simmer and taste for seasoning and adjust as required.
• Stir in the spinach and let it gently wilt in the heat of the sauce. Once it's wilted squeeze in the lemon juice and toss with the cooked pasta. Serve immediately. You can certainly top this with parmesan cheese (which I did for the final dish) but it's so good and does taste like a complete dinner without it.

Notes

• Note 1- How to cut sausages out of skins- cut along the length and remove the sausage meat from the casing. Break each sausage into large (or small) chunks as you add into the pan. Use the back of a spoon to flatten some of the sausage pieces so that they have a large surface area that browns and crisps up golden and perfect!
• Note 2- If you want to make this a spicy sausage pasta add in some chilli flakes at the stage of the cooking process.

Nutrition

Calories: 710kcal | Carbohydrates: 92g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 594mg | Potassium: 1128mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5271IU | Vitamin C: 94mg | Calcium: 146mg | Iron: 5mg

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