Sausage meatball & mushroom pasta

Claire Thomson has produced a week’s worth of easy dinners to help you and your family settle back into the school routine. Everyone loves pasta and meatballs! This take on the classic uses sausage meatballs instead of beef to save money, but it’s just as delicious

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 517
  • fat 21g
  • saturates 8g
  • carbs 57g
  • sugars 0g
  • fibre 6g
  • protein 22g
  • salt 1.16g


  • 300g sausages, skins removed
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 200g mushrooms, sliced
  • 3 tbsp tomato purée
  • 250g pasta (penne or spaghetti work well)
  • 40g Grana Padano, grated


  1. Cut each skinned sausage into 4 and roll into small meatballs using your hands. Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 8-10 mins until browned on all sides and cooked through. Remove from the pan and set aside.

  2. Tip the onion into the same pan and cook for 5 mins until softened, then add the garlic and mushrooms. Fry until the mushrooms are lightly golden, around 3-4 mins.

  3. Stir in the tomato purée and add 50ml water, then stir in the meatballs. Season to taste and set aside. Add a little more water if necessary.

  4. Meanwhile, cook the pasta following pack instructions or until al dente. Drain, reserving a little of the pasta cooking water.

  5. Toss the pasta into the meatballs and mushrooms, adding a little pasta cooking water to loosen if required. Serve topped with the grated cheese.

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