NZ Woman's Weekly

Quick sausage pasta with cherry tomato sauce

Quick sausage pasta with cherry tomato sauce
  • Meal Type

    Pasta
  • Servings

    3-4
  • Courses

    Dinner
  • Meal Origin

    Italian

This is a good way to stretch four leftover cooked sausages into a great family meal. My kids love the cheese and herb mix as a topping. If you don’t have cherry tomatoes, you can use two large ones or replace with capsicum or zucchini.
Add ½ cup of water to the sauce to make more liquid if you like your pasta coated.

Serves 4

  • 1 tbsp olive oil
  • 4 cooked sausages, sliced on an angle
  • 1 clove garlic, sliced
  • 1 red onion, diced
  • 1 punnet cherry tomatoes, halved
  • 1 tin of diced tomatoes
  • ½ tsp smoked paprika
  • 1 tsp brown sugar
  • 1 tbsp balsamic vinegar
  • 4 portions penne pasta or similar
  • 1 cup grated cheese
  • 2-3 tbsp chopped herbs
  1. Heat the oil in a large saucepan or frying pan. Add the sausages, garlic and onions. Saute for 3-4 minutes until just coloured.
  2. Add the fresh and tinned tomatoes, paprika, sugar and vinegar. Cover and simmer for 5-8 minutes until heated through and saucy. Check for seasoning.
  3. Cook the pasta in plenty of boiling, salted water until al dente, then drain. Serve the sausage sauce over the hot pasta and top with grated cheese and herbs.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
New Zealand Woman's Weekly Dec-1-2014-cover

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