Creamy sausage & harissa pasta

Give our new favourite sausage pasta dish a go tonight – it’s so quick and simple to make. This recipe serves one, but it’s easily multiplied to feed more

  • Prep:10 mins
    Cook:20 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 1027
  • fat 58g
  • saturates 30g
  • carbs 92g
  • sugars 0g
  • fibre 10g
  • protein 29g
  • salt 1.6g


  • 2 tsp olive oil
  • 1 small red onion, chopped
  • 2 sausages
  • 1 garlic clove, crushed
  • 8 cherry tomatoes, halved
  • 2 tsp harissa paste
  • 75g mascarpone or soft cheese
  • 100g rigatoni or penne
  • small handful of parsley, chopped


  1. Heat the oil in a large frying pan over a medium heat and cook the onion until softened and translucent, about 8 mins. Push to one side of the pan.

  2. Squeeze the sausagemeat from the skins into the centre of the pan. Cook for 5-8 mins until browned, squashing into smaller chunks with the spoon as it cooks. Add the garlic and tomatoes. Let the tomatoes soften for a few minutes, stirring now and then to prevent sticking. Stir in the harissa paste and mascarpone.

  3. Meanwhile, cook the pasta in salted water in a saucepan following pack instructions.

  4. Drain the pasta, saving a mugful of the water. Tip the pasta into the sauce, add the parsley and stir together. Add a splash of the pasta water to loosen the sauce – it should be silky and coat the pasta without pooling in the bottom of the pan. Grind over some black pepper to serve, if you like.

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