A satisfying sausage supper perfect for warming up on winter evenings – you can make it with veggie or meat sausages, and scale the spice up or down depending on your family’s tolerance. When it comes to comfort food, ribbons of tagliattelle slathered in a creamy yet spicy sauce bustling with vegetables and chunks of sausage, is absolutely where it’s at for me.
This dish was inspired by a sausage pasta recipe in Jamie Oliver’s latest book SUPER FOOD Family Classics which I’m currently testing out for a review. So I adapted this to suit the tastes of my family by using vegetarian sausages, roasted red peppers and a few splodges of soothing creme fraiche to tone down the spiciness. I recommend using the firmer meatier style of vegetarian sausages, or they’ll just fall apart.
I served it up with the delicious garlic bread from Aldi – my current obsession since it opened a few weeks ago in Whitley Bay. It’s supposed to be saving me money, but I keep getting tempted by all those amazing Special Buys in the middle aisles… Christmas decorations, warm and snuggly gillet, wellie socks… you name it I’ve bought it!
A warming family feast - this comforting sausage pasta dish adapted from a Jamie Oliver recipe will put smiles on everyone's faces this winter
- 350 g broccoli
- 6 frozen vegetarian sausages
- 1 fresh red chilli
- 1 tbsp olive oil
- 2 tsp fennel seeds
- 4 cloves garlic finely chopped
- 1 onion finely chopped
- 1 tbsp dried oregano
- 2 tbsp red wine vinegar
- 1 x 400g tin chopped tomatoes
- 1 lemon, zest only
- 2 roasted red peppers from a jar chopped
- 300 g dried tagliatelle
- 3 tbsp creme fraiche
- 40 g Paremesan cheese, or vegetarian alternative finely grated
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Cut the florets off the broccoli stalk, then cut the stalk in half lengthways, removing any dead bits off the bottom and pop into a large pan of boiling water with the sausages and chilli (whole). Place the lid on top and boil for 5 mins. Lift out the ingredients and leave the water on a very low heat.
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Chop the broccoli florets into small pieces and set aside. Finely slice the broccoli stalk, sausages and chilli and pop into a frying pan over a medium heat with the olive oil, fennel seeds, salt and pepper. Stir fry until the sausage turns golden then add the onion, garlic and dried oregano until it's all softened.
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Add the vinegar and cook until it evaporates, then add the tomatoes, peppers and lemon zest. Swill the tomato tin out with some water and add it to the pan and simmer for 15 minutes.
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Bring the pan of water back up to the boil and cook the tagliatelle according to the packet instructions. Pop the broccoli florets in for the last 4 minutes.
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Drain the pasta and broccoli, reserving a little of the water then toss through the sauce along with the creme fraiche and most of the Parmesan cheese. Serve with garlic bread and a final flourish of Parmesan on top.
You could use meat sausages, just make sure they're cooked for a little longer than the veggie ones!
Pin this recipe for later
I’m hooking this recipe up with Jac’s brilliant Meat Free Monday linky… the perfect place to stop by for some vegetarian inspiration.
Oh my Jack would love this as Broccoli is his favourite! He isn’t too keen on pasta but this would tempt him I think. I’ve pinned for later 😀
Thanks Sam… let me know if he likes it!
Love this — could you chuck in ready cooked veggie sausages — I tend to do them in the oven as I can never get them to fry very well….??
You def could do that Robert… I used the Tesco frozen lincolnshire veggie sausages… you cook them briefly in hot water with the broccoli stem and chilli, so they slice and cook up a treat! xxx
Bet the family loved this! It looks so good!
Thanks Kerry… yes the boys are getting a bit more adventurous with spice so they did love it!
Yummy! Love using veggie sausages in my cooking – this looks easy and healthy too x
It’s so delicious Emily… and pretty healthy really!
Pasta and chilli – I’m sold! Love a vege sauce at the moment
Hehehe yep it’s just the ticket isn’t it!
Thank you. Always on the lookout for new recipes and this one looks so tasty.
Thanks Tracey – this is a truly tasty option for a weeknight supper when you want to make something a little different.
Love this hearty comforting meal which I’m sure would go down well with my family too. I know what you mean about Aldi, always find something new and interesting in there:-)
Aldi is definitely my new obsession… I’m so distracted by all the wonderful things in the middle aisles… they know exactly what they’re doing don’t they!!!!
I love the look of this – Linda McCartney vege sausages are my fave! Never thought about pairing them with a creamy sauce.
It’s a lush combo Jennifer… the only trouble with linda mcCartney sausages is they won’t slice up so well like the firmer styles of veggie sausage. You could leave them whole and add them (cooked) at the end though!
This looks delicious. I do something similar with regular sausages so can imagine it is great with veggie ones too.
It works a treat both ways Kavey, which is always a winner!
This looks scrumptious! I pinned it to several of my Pinterest boards so that I can make it at home very soon! I am sure my husband will LOVE it too! Thanks so much for the beautiful food inspiration! I am really happy to have discovered your blog at the Meat Free Mondays link party! 🙂
Thanks Alix! It’s something I’ll be making again and again I’m sure…
Oh this is just the thing for a mid week family meal. The kids haven’t had much experience with veggie sausages so it’s about time I put this right!
This does look great. I always just feel the need to point out that Parmesan Cheese is NOT vegetarian. So many veggies ignore that fact, along with Pesto.
Ah sorry James, I normally add ‘or Vegetarian alternative’ when I list the ingredients, but had failed to do so in this recipe. I’ve now updated it. Thanks for letting me know 🙂
Thanks 🙂
I made the recipe anyway (without the cheese) and loved it
Fantastic!