Creamy Jerk Sausage Pasta
Rasta pasta - a rich creamy sauce with cheese and a hint of spice! A Caribbean style jerk sauce with sauteed sausage, mushroom & capsicum. This dish is so full of flavour, and makes a great weeknight dinner that can be made in just half an hour!
Serves 4
Effort: Easy
Prep: 10 mins
Cook: 20 mins
Gluten free option
Serves 4
Effort: Easy
Prep:10 mins
Cook: 15 mins
Gluten free option
Ingredients
450g spiral pasta
6 thick beef sausages
2 tbsp oilve oil
1.5 tbsp jerk seasoning
1 onion, finely diced
2 garlic cloves, minced
1 red capsicum, sliced
200g mushrooms, sliced
1/4 cup chicken stock
1/2 cup cream
1/2 cup parmesan cheese, grated
fresh parsley to serve
Instructions
In a heavy bottomed skillet heat olive oil on a medium heat. Add the diced onion and cook for 5 mins until softened, add garlic and cook for a further 2-3 mins until fragrant.
While the onions are cooking, split the sausage skins and chop into small meat ball size pieces. Once the onions and garlic are cooked add the sausage and sliced mushroom to the skillet, cook until the sausages have coloured and the mushrooms are soft.
Add the sliced capsicum and jerk seasoning. Stir through and cook for 5 mins.
In the meantime, cook the pasta as per packet instructions, drain and leave 2 tbsp of pasta water for later.
Pour in stock & cream to the sausage mix & season with salt and pepper. Simmer for a few minutes or until the sauce thickens, mix in the parmesan. Toss the pasta through the sauce adding the 2 tbsp of pasta water too (helping the sauce thicken and stick to the pasta).
Serve with chopped fresh parsley.
Hints & tips
Gluten free option - Swap the pasta for gluten free pasta of choice. The rest of the recipe is gluten free.
Sausages - The recipe calls to remove the sausage skins. This method is a easy way to make meatball like balls and are a little softer. Feel free to leave the skins on if you prefer.
Easy swaps - If you only have thin sausages to hand that’s ok, use 8 thin sausages instead. Pork sausage would also work in this recipe.
Pasta - I recommend using fusilli (spiral) for this recipe, but you can also use rigatoni, bucatini, penne, macaroni or farfalle (bow tie).
Serving suggestion - Serve this pasta with a green salad and extra parmesan on the side.
Portion size - Serves 4 or 2 with leftovers. Can easily double.
Storage - Store in the fridge for 3 days. Suitable for freezing.
