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Lamb Sausage Pasta
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 lamb pasta dish perfect for a weeknight, or just when you are short on time and need a shortcut!
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 because the flavour and seasonings is already right there in the sausage. Win!
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!
Lamb Sausage Pasta with Basil & Tomato
- 500 g lamb sausages
- 1 teaspoon olive oil
- 1 cup basil leaves firmly packed
- 250 g cherry tomatoes quartered
- 2 garlic cloves crushed/minced
- 4 sundried tomato halves not oil packed - very finely chopped
- ½ cup pure/pouring cream
- juice of 1 lemon
- 375 g fresh fettucine pasta from the supermarket refrigerated section (see notes)
- 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 notes).
- 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 notes).
- 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.