Creamy tagliatelle with sausage, ricotta and basil

Creamy tagliatelle with sausage, ricotta and basil

Creamy tagliatelle with sausage, ricotta & basil

A speedy sauce to serve with ribbon pasta- dot with creamy Italian cheese and sprinkle with basil leaves

  • Serves 4
  • Easy

Nutrition per serving

  • Calories 617
  • Carbohydrates 63
  • Saturated Fat 10
  • Sugar 8
  • Protein 29
  • Fat 28
  • Fiber 2
  • Salt 2.1

Ingredients

  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 400g pack good-quality sausages, skins removed, broken into small chunks

  • 400g can chopped tomatoes

  • 400g tagliatelle

  • handful basil, reserving smaller leaves to garnish

  • ½ x 250g tub ricotta

Method

  1. Heat the oil in a large frying pan, tip in the onion and garlic, and soften for about 10 mins. Add the sausagemeat chunks and brown for 5 mins. Tip in the chopped tomatoes and simmer for 5 mins or so, until thick and the sausagemeat is cooked through. Meanwhile, cook the pasta following pack instructions.

  2. Season the tomato sauce and toss through the drained tagliatelle. Tear the basil and stir it through as well. Spoon into bowls and dot with ricotta. Grind over some pepper and sprinkle with the small basil leaves.