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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a large frying pan over medium-high heat. Add 2 tbsp olive oil, then the sausage meat (if using sausages, remove the casings first - keep them fridge-cold, run a knife down the length and peel). Break apart with a wooden spoon. Don't season if using sausages (already seasoned); season plain sausage meat. Fry until golden and crispy, almost mince-like, 5-7 minutes.
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For
2
M
I
2
tbsp
Olive oil
400
g
Pork sausage meat, roughly, good-quality (or about 6 pork sausages, casings removed)
200
g
Pasta (I used penne)
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D
Dinner Tonight Reader
4 months ago
That's so funny about penne! Maybe it's a British aversion? Lol. I'm in Boston with a heavy Italian population, and penne is one of the most popular shapes in this area! People can't get enough of it. :D
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Margie
4 months ago
Oh that’s a relief! I’m glad it gets some love elsewhere!! I love it, such a great shape! 🥰 xxx
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D
Dinner Tonight Reader
4 months ago
Me, too! Always a favorite. <3 Tubes are the best for holding sauce, and you're right about the ridges.
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Cook
20m
Ingredients
Method
Turn cooking mode on
Step 1
Heat a large frying pan over medium-high heat. Add 2 tbsp olive oil, then the sausage meat (if using sausages, remove the casings first - keep them fridge-cold, run a knife down the length and peel). Break apart with a wooden spoon. Don't season if using sausages (already seasoned); season plain sausage meat. Fry until golden and crispy, almost mince-like, 5-7 minutes.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
2
tbsp
Olive oil
400
g
Pork sausage meat, roughly, good-quality (or about 6 pork sausages, casings removed)
200
g
Pasta (I used penne)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
D
Dinner Tonight Reader
4 months ago
That's so funny about penne! Maybe it's a British aversion? Lol. I'm in Boston with a heavy Italian population, and penne is one of the most popular shapes in this area! People can't get enough of it. :D
Like
Reply
Cancel
Margie
4 months ago
Oh that’s a relief! I’m glad it gets some love elsewhere!! I love it, such a great shape! 🥰 xxx
Like
Reply
Cancel
D
Dinner Tonight Reader
4 months ago
Me, too! Always a favorite. <3 Tubes are the best for holding sauce, and you're right about the ridges.
Like
Reply
Cancel
