Linguine with Italian sausage and tomato

Preparation time:
10 mins
Cooking time:
10 mins
Italian sausages are available in all supermarkets and from most butchers.


500g linguine
1 tbsp olive oil
1 onion, finely chopped
3 Italian sausages
100g mild pancetta, roughly chopped
400g can diced tomatoes
¹⁄³ cup water
½ tsp dried chilli flakes
1 cup finely grated parmesan

Italian sausages are available in all supermarkets and from most butchers. They are usually pork-based (although they may also be made with beef or veal) and have added spices such as chilli, fennel and garlic. As they are coarse-ground rather than fine, the meat stays in lovely large bits throughout the sauce.


1. Cook linguine in a large quantity of rapidly boiling salted water until just tender. Drain, leaving a little cooking water clinging to the pasta; return to pan.

2. Heat olive oil in a large heavy-based pan over a medium heat. Add onion and cook for 2-3 minutes or until tender.

3. Remove sausage from casing and add to onion. Cook, breaking up sausage meat with a wooden spoon, for 3-4 minutes or until golden. Add pancetta and cook for 2 minutes, stirring until mixture is well combined.

4. Add diced tomato, water and chilli flakes to sausage mixture. Bring slowly to the boil, then reduce heat and simmer for 2 minutes or until sauce has thickened slightly. Add sausage mixture and parmesan to pasta and toss to combine.

Try Fast Ed's pasta lambonaise

  • Author:
  • Stylist: Mary Harris
  • Photographer: Chris L Jones
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  1. rjcootes204:22pm Friday 26th April 2013 ESTReport Abuse

    Like to know what i can actually afford to eat tonight ..

  2. Linda11:14am Friday 26th April 2013 ESTReport Abuse

    Ooooooooooooooooh looks delicious keep em commimg and thank you.


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