Creamy sausage and sage pasta
Juicy sausage and sage in a silky coconut milk sauce that clings to every piece of pasta.
- Time30 min
- LevelEasy
- Costabout £1.40 a head
Ingredients
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Method
- 1
Cook the penne in boiling salted water as the packet says, then drain, keeping a mugful of the water.
11 min - 2
Squeeze the sausage meat out of the skins into a large frying pan with the olive oil. Fry over a medium high heat for 8 minutes, breaking it into chunks, until browned.
8 min - 3
Add the onion and cook for 5 minutes until soft. Stir in the garlic and sage for 1 minute until fragrant.
5 min - 4
Sprinkle in the flour and stir. Pour in the stock and coconut milk and simmer for 5 minutes until slightly thickened.
5 min - 5
Add the spinach and let it wilt for 1 minute. Tip in the pasta and toss, loosening with a splash of pasta water if needed.
- 6
Season with the salt and pepper and serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.