We make this at the cookery school quite a bit ,and people always love it. Just leave out the sausage for a vegetarian pasta sauce. It also freezes well.


  • 25 g Butter

  • 700 g fresh ripe Tomatoes peeled & chopped roughly OR 2x400g tins of tomatoes

  • 4 Garlic Cloves grated or crushed

  • 2 teaspoons chopped Rosemary

  • Some sugar, Salt & Pepper

  • 225 g Chorizo Sausages or cabanossi sausage, sliced into 1\2 cm rounds

  • dried Chilli Flake

  • 175 ml Cream

  • 2 tablespoons chopped Parsley

  • 500 g Penne or rigatoni, farfalle etc

  • 4 tablespoons grated Parmesan


  • 1.

    Melt the butter in a large saucepan, add the chopped tomatoes, garlic and rosemary.

  • 2.

    Season with salt, pepper and sugar ( the sugar really helps the tomatoes).

  • 3.

    Cook until the tomatoes have just begun to soften, about 5 mins.

  • 4.

    Add the sausage to the pan with the chilli flakes, cream and half the chopped parsley,

  • 5.

    Allow to simmer with the lid off until the mixture has reduced by half, stirring frequently.

  • 6.

    Take off the heat and taste for seasoning.

  • 7.

    Cook the pasta in a large pot of boiling water, into which you have added 1 dst salt, until it is just cooked, then drain and toss with the sauce.

  • 8.

    Put into a great big serving bowl and scatter with the grated parmesan cheese and the rest of the parsley.

  • 9.

    NOTE FOR COOKING PASTA: If you need to cook your pasta slightly ahead of time,keep about 50ml of the pasta cooking water in with the pasta and a good glug of olive oil.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by Marion20Report
I seriously love this and have made it about ten times because it is sooooooo good..