Creamy Sausage Pasta by Taming Twins

Ingredients

• 400g (1lb) Good quality pork sausages
• 2 Large Red peppers, deseeded and sliced
• 250g (9oz) Dry pasta (any shape)
• 1 Large Onion, peeled and chopped
• 3 Cloves Garlic, peeled and crushed or minced
• 400g (14.5oz) Tin of chopped tomatoes
• 750ml (3.25 cups) Vegetable stock, low sodium
• 250g (9oz) Cream cheese, full-fat or low-fat
• 100g (3oz) Parmesan cheese, grated (or Grana Padano)
• 1 tsp Olive oil (regular, not extra virgin)
• 1 tsp Fennel seeds
• 2 tsp Italian herbs (dried mix or oregano)
• 0.5 tsp Dried chilli flakes
• to taste Salt
• to taste Black pepper, freshly ground
• 25g (1oz) Fresh basil, chopped (optional, for garnish)

Instructions

1. Heat the olive oil in a large, lidded saucepan or deep frying pan over a medium heat. Add the chopped onions and crushed garlic, then cook gently for 4-5 minutes, stirring occasionally, until they are softened and translucent.
2. While the onions and garlic cook, prepare the sausage meat. Remove the sausages from their casings by slitting them lengthwise and peeling off the skin. Break the sausage meat into small, irregular chunks directly into the pan along with the softened onions and garlic.
3. Add the sliced red peppers to the pan. Turn up the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the sausage chunks are golden brown and slightly crispy at the edges, and the peppers are beginning to soften with a slight char.
4. Stir in the dry pasta, chopped tomatoes, fennel seeds, Italian herbs, dried chilli flakes, a pinch of salt, and a grind of black pepper. Pour in approximately 500ml (2 cups) of the vegetable stock.
5. Give everything a good stir to combine all ingredients, ensuring the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan with a lid, and simmer for 13-15 minutes.
6. Check the pasta during simmering; it should be almost cooked through (al dente) and most of the liquid should have been absorbed. If the mixture looks too dry, gradually add more of the reserved vegetable stock (up to the full 750ml) as needed to achieve your desired sauce consistency.
7. Once the pasta is just al dente, add the cream cheese, grated Parmesan cheese, and fresh chopped basil (if using). Stir everything thoroughly for 1-2 minutes until the cream cheese has melted into a smooth, creamy sauce and the dish is heated through.
8. Taste the pasta and adjust seasoning with additional salt and pepper as necessary. Serve immediately while hot for the best texture and sauciness.