Rosemary, mascarpone and pork sausage pasta

Tomatoes add robust colour to this simple pasta dish of sausages, mascarpone cheese and Italian herbs. Seconds, anyone?

Preparation time: 5 minutes

Cooking time: 30 minutes


2 peeled and crushed cloves of
1 chopped chilli
2 tbsp olive oil
500g good-quality pork sausages
2 x 400ml cans chopped tomatoes
3 sprigs rosemary
Sea salt and freshly ground black pepper
2 tbsp mascarpone
Tagliatelle pasta
Crusty bread


  • Gently fry the garlic and chilli in the olive oil over a low heat for 30 seconds until golden and fragrant.
  • Squeeze the sausage meat out of the casings and into the pan. Turn up the heat to medium high and stir the pork mince for five minutes until it browns.
  • Add canned tomatoes, rosemary and seasoning. Fold together and bring to a gentle simmer for 20 minutes.
  • Remove from the heat, stir in the mascarpone and season to taste.
  • Serve with hot tagliatelle pasta, warm crusty bread and more crushed black pepper.

Tip: You can use chicken sausages instead of pork bangers if you prefer.

Recipe by Hannah Lewry. First appeared in City Press.

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