Everyone knows that tomato and basil are the best of flavour friends, but I recently discovered that this flavour combination also marries beautifully with lamb. I give you Lamb Sausage Pasta with Basil & Tomato, with a lovely creamy sauce to tie them all together.
This is one of those meals at our house when there is no talking at the dinner table – we are too busy eating! Enough said. A quick & simple pasta dish perfect for a weeknight, or just when you are short on time.
Some of my top tips for quick dinners?
Fresh pasta from the supermarket cold section – it may be a bit more expensive but it cooks in only 2 – 4 minutes!
Angel Hair pasta – it is dried pasta so it’s cheap but cooks in 2 mins! See my recipe for Creamy Crab Pasta with Chilli & Basil.
Sausages removed from their casings – these make the best little meatballs and the flavour and seasoning is already done for you, such a time saver.
Finally, when I’m trying to cook in a hurry and I know I will need boiling water for pasta etc, I fill my electric kettle/jug to as full as it goes and switch it on. (even if I don’t need it yet) This way when I need to boil my pasta I just flick the switch on the kettle for it to re-boil, (I know this uses more power but when I’m in a hurry I figure I will try and halt climate change next time…) then put my empty saucepan on the stove and turn it on for 4 – 6 seconds to take off the chill then pour in my now boiling water – it will sizzle a bit, but it comes back to the boil much quicker.
**Don’t leave the saucepan to heat up for longer than this or the water will spit EVERWHERE when you pour it in!
Anyway…back to the recipe. I trust you will enjoy my Lamb Sausage Pasta with Basil & Tomato – let me know if there was silence around your dinner table too!
A tasty combination of lamb, basil, tomato and creamy pasta
- 500g lamb sausages
- 1 tsp olive oil
- 1 cup basil leaves - firmly packed
- 250g cherry tomatoes - quartered
- 2 garlic cloves - crushed
- 4 sundried tomato halves (not oil packed) - very finely chopped
- ½ cup pure/pouring cream
- juice of 1 lemon
- 375 g fresh (refrigerated) fettucine pasta (see note)
- fresh parmesan cheese to serve
- Cook pasta according to packet directions and set aside
- Meanwhile, squeeze meat from sausage casings and roughly shape into small rustic meatballs, each one made with about half-a-walnut-sized chunk of mince - you want them to be bite size (see note)
- Heat oil in a large frying pan over medium high heat, add sausage meat and fry for 1-2 mins or until just cooked - remove to a plate lined with paper towel/kitchen paper to drain any oil
- Depending on the fat content of your sausages you may need to drain any excess fat from the pan using paper towel/kitchen paper (see note)
- Turn down heat to medium and add tomatoes, cook stirring for 1-2 minutes or until they start to soften, making sure to scrape up any flavour spots on the base of the pan
- Add garlic and sundried tomatoes to pan and fry for another minute
- Add cream, lemon juice, basil and reserved meatballs then turn off heat after 30 seconds, stirring until the basil is wilted
- Add pasta to lamb mixture, stirring to combine
- Serve with fresh parmesan
I like the size of the meatballs to be able to eaten in one mouthful that includes a cherry tomato quarter, some basil AND some pasta. I really enjoy the taste of the full flavour combination in as many bites as I can get - after all that's why I put these flavours together in the first place!
The fat content of sausages can vary greatly, this is why I mentioned that you may need to drain any excess fat from the pan. It's ok to leave a little - but you don't need much to get the tomatoes frying.
I really only included the teaspoon of olive oil at the start to help stop the little meatballs from sticking too much to the pan. If they stick a small amount this is ok because it actually adds to the flavour of the sauce. Any bits stuck to the base of the pan will come up when the tomatoes start to let down their juices.
The reason I turn the heat off quite quickly after adding the cream to the pan is so that the cream doesn't thicken too much - it will thicken on cooling/standing.
PLEASE BE CAREFUL if using my tip about pre-heating your empty saucepan before adding your boiling water to it for pasta. It's important that you don't heat the saucepan too much or it will spit water ALL OVER THE STOVE an POSSIBLY YOU (trust me - I've done it) you don't want to scald yourself!