Sausage, mushroom & tomato pasta

Contains pork – recipe is for non-Muslims only
An easy supper to throw together last minute, if you have more time make the sausages into meatballs

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 681
  • fat 27g
  • saturates 7g
  • carbs 86g
  • sugars 8g
  • fibre 5g
  • protein 29g
  • salt 1.52g


  • 400g penne
  • 1 tbsp olive or sunflower oil
  • 454g pack good-quality sausages, cut into chunky pieces
  • 250g chunky chestnut mushrooms, halved
  • 500g pack cherry tomatoes
  • 2 sprigs rosemary, leaves roughly chopped
  • handful flat-leaf parsley, chopped


Lower fat
You can use reduced-fat sausages if you want to cut the fat content of this recipe.Creamy mustard pasta with sausage meatballs
Squeeze the sausagemeat out of the skins, then roll into small balls with your hands. Fry with the mushrooms as before until golden, add the tomatoes, then fry until they have just softened, rather than popped completely. Add 3 tbsp crème fraîche (or more if you like) and 1 tbsp wholegrain mustard, then heat until the sauce is hot through. Season, stir in the flat-leaf parsley and serve with the drained pasta.


  1. Cook pasta according to pack instructions. Heat the oil in a deep frying pan, then fry the sausages and mushrooms for 5 mins until golden. Add the tomatoes and cook for about another 3 mins on a high heat until the tomatoes pop and start to form a sauce. Season to taste, then add the herbs and drained pasta and stir well.

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