Sausage, cherry tomato, capsicum, and basil pasta

April 27, 2012 — Leave a comment

I was feeling quite brain-dead on Tuesday after spending most of the morning working out a research proposal for my next uni essay.  So I went up to the shops to clear my head and buy some lunch.

Along the way, I came up with this recipe – I’m sure its been done before – either way, it’s earned an immediate place into my regular lunch rotation

Try as I might, there’s not really a catchy name for this, apart from maybe epiphany pasta (I was expecting much more interesting sites when I google-searched that)

I based it in principle on a cherry tomato basil pasta recipe from Donna Hay (see below), and ‘meated’ it up

I used pork sausages, which were very tidy, but next time I make this I’ll use some chorizo’s – any sausage will work basically


200g cherry tomatoes

4x sausages

A good handful of fresh basil leaves

350g Spaghettini no 3

3x cloves garlic

1x medium brown or white onion


Extra virgin olive oil

Parmigiano Reggiano


Boil off pasta in salted water

Finely dice onion and garlic

Put a non-stick pan on high heat

Put in 1x tbs oil, a good knob of butter, and 2 or 3 roughly torn basil leaves

Halve the tomatoes and put in pan, cut side down, and cook for approx 3-4 mins or until they begin to caramelize then remove from pan

Reduce heat, remove basil leaves, and add more oil if needed, then sauté onion and garlic

Add back the tomatoes and cook for another 2-3 mins or until soft

Add pasta, some of the pasta water, a knob of butter, and toss to combine

Then tear up the remaining basil leaves and stir through

Plate up, add a good handful of cheese and a light drizzle of oil

Serve with crusty bread and a nice glass of Cabernet Sauvignon

Total Time: about 20mins

Feeds: 4

This was Donna Hay’s recipe – couldn’t find it on the web

500g cherry tomatoes

1/3 cup basil leaves

400g Spaghetti

1x tablespoon butter

2 cloves garlic

1/2 tsp sugar

2x tbs olive oil

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. While pasta is cooking, put large non-stick frying pan over high heat.  Add butter and tomatoes, cut side down, cook for 4 minutes or until lightly golden. Stir tomatoes and cook for 2-3 minutes until starting to soften.  Add garlic, sugar, oil, basil and stir to combine.  Add spaghetti and toss to coat.  Place in bowl and top with grated parmesan cheese.


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