Creamy Sausage Ragù Pasta with Peas & Parmesan

Serves 3–4

This creamy sausage ragù pasta is a comforting midweek dinner packed with flavour. Juicy Italian-style chicken sausage is simmered with garlic, thyme and tomato, finished with cream, sweet peas and plenty of Parmesan for a rich, silky sauce that clings to every bite of pasta.

Ingredients

• 1 × 340 g pack HECK Chicken Italia Chipolatas

• 1 large onion, finely chopped

• 2 cloves garlic, crushed

• 1 heaped tbsp tomato purée

• 1 tbsp fresh thyme, chopped

• 300 ml chicken stock

• 100 ml double cream

• 1 tbsp Worcestershire sauce

• 150 g small pasta shapes (hoops or similar)

• 100 g peas (frozen or fresh)

• Parmesan cheese, grated, to serve

• Olive oil, for frying

• Salt & black pepper

Method

1. Prepare the sausage meat
   Remove the sausage meat from the casings and break into small pieces.

2. Brown the sausage
   Heat a little olive oil in a sauté pan over medium-high heat. Add the sausage meat and cook until browned and sealed.

3. Cook the aromatics
   Add the chopped onion and crushed garlic. Fry for about 2 minutes until softened.

4. Build the ragù
   Stir in the tomato purée, chopped thyme and chicken stock. Bring to a simmer and cook for 8 minutes, until the liquid reduces by about half.

5. Finish the sauce
   Add the double cream and Worcestershire sauce. Simmer for 2 minutes until slightly thickened. Stir in the peas and cook for another minute.

6. Cook the pasta
   Meanwhile, cook the pasta according to the packet instructions. Drain, reserving a splash of pasta water if needed.

7. Combine
   Add the cooked pasta to the sauce and toss well to coat. Loosen with a little pasta water if the sauce needs it.

8. Serve
   Spoon into bowls and finish generously with grated Parmesan and a crack of black pepper.