Sausage & Red Wine Pasta

The essence of the flavour for this dish comes from the good quality ingredients.

red wine and sausage pasta foodoppi

This is a stunningly simple, high impact dinner. Full of flavour and an incredibly easy way to create a fabulous dinner out of pretty much nothing but a few leftovers this is genius if I do say so myself.

This recipe has been tested more than once and I promise it is a winner with the whole family.

Using really good quality 80% + pork cocktail sausages is crucial .  Although super simple, the essence of the flavour for this dish comes from the good quality ingredients. The fennel seeds add a lovely hidden background flavour and the tomatoes and tomato puree are full of those essential glutamates to bring that all important umami to the dish.

To explain the bronze die pasta, bronze dies refers to the cutters the pasta dough were passed through to make their distinctive shape. When the dies ( cutters ) are made from bronze it seems to give them a distinct texture which is slightly rougher and it holds on to the sauce much better. Any shape pasta works great here and even wholewheat is lovely.

The wine is totally optional but it does add a great depth of flavour. This is a higher calorie dinner than I would normally make so to counteract we have smaller portions and serve it with a side of greens. I like to steam fry some broccoli, peas and baby spinach with a little garlic and finish with a tiny piece of butter.

With fun and deliciousness,


What You'll Need

200g bronze die cut linguini or rigatoni pasta ( any pasta is fine )

500g 80% pork cocktail sausages 

1 tbsp vegetable oil

1/2 tin organic tomatoes

1 heaped tsp tomato puree

1 tsp garlic powder 

1 tsp onion powder 

1/2 tsp fennel seeds

2 tsp dried parsley

100mls red wine

1/2 chicken stock cube

100mls cream

50g parmesan 


large pot and lid


chopping board

sharp knife



How to Do It

Pasta Time

  1. 1Boil a big pot of water and add some salt. Pop in the linguini and cook until al dente ( tender ).
  2. 2Cut each cocktail sausage into 3 pieces.
    Heat the oil in the pan and over a medium to high heat begin to brown the sausages.
  3. 3After 10 minutes add in the aromatics - onion and garlic powder, fennel seeds and parsley. Cook for 1 minute and then add in the red wine . This will deglaze the pan and bring all the lovely flavours of the sausage into the sauce.
  4. 4Grate the parmesan cheese.
  5. 5Add in the tomatoes, tomato puree and the stock cube ( no water ) .
  6. 6Drain the pasta and reserve half a cup of the pasta water.
    Stir in the cream and add in the pasta. Combine everything together. Stir in half the parmesan.
  7. 7Serve with a little wilted spinach or fresh basil and top with parmesan.

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