Italian Sausage in Tomato Sauce with Pasta – Great Balls of Flour
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Italian Sausage in Tomato Sauce with Pasta

By Great Balls of Flour

Italian Sausage in Tomato Sauce with Pasta


Ready In:  20 minutes econds in a pizza oven, 6 minutes in a regluar oven

Preparation time: 10min

Difficulty: Easy

Yield: 4


  • 4 Italian Sausages of your choice or 300g of Italian Sausage meat
  • 1 tbs Olive oil or Extra Virgin Rapeseed Oil
  • 400ml of tomato sauce like Great Balls of Flour Tomato Sauce
  • 1 onion (minced or finely diced
  • 12 Closed cup mushroom
  • 2 Garlic cloves (crushed and sliced)
  • 1 tbs Mixed Italian Herbs
  • Handful of grated Parmesan
  • Burrata (optional)
  • 300g of Tagliatelle


    • Chopping board
    • Sharp knife
    • Grater
    • Pan (2)
    • Wooden Spoon
    • Strainer





    For this recipe we used Tuscan Sausage meat as it can be easily broken into chunks, like meatballs. Sausages can be easily swapped into the dish by chopping into large chunks. Peel and grate the onion. We find grating the onion helps it blend into the dish perfectly but you can finely dice it if preferred. Halve the mushrooms and thinly slice, peel and crush the garlc cloves before finely slicing. Drain the Burrata. Grate the Parmesan and boil a large pan of water, ensuring enough water to fully cover the pasta allowing it to fully consume the pasta. We used Marulo Linguine, Linguine works really well as it allows the sauce to bind to it perfectly whilst encompassing the sausage meat as you twirl it around your fork, other strand pasta can work well.  


    Heat a large saucepan on medium heat, add the oil. Whilst. the oil is heating add the pasta to your pan of boiling water, and reduce to a rolling simmer, the pasta will cook through to Al Dente in the time the main dish comes together. Once the oil is hot add the onion to the pan and saute gently for 3 – 4 minutes until translucent and soft, stir occasionally to ensure that it doesn’t burn. Add the sausage, cooking all over until browned, Add the mushrooms, garlic and mixed herbs and cook for a further 2 – 3 minutes, stirring frequently. Now it’s time to pour over the sauce, let that come. to a slight simmer and add a small amount of water to loosen the sauce up, no more than 75ml but just. go with your instincts. If your sauce bottle is empty fill it to about a third of the way up with water, shake around to mix all the leftover tomato sauce up, and pour on over the sauce. Bring to a very light simmer and then reduce to a simmer until the pasta is ready.

    Once your pasta is cooked, drain it and add it to the pan with the sauce – this bit I important as it really allows the Linguine to get completely coated in the sauce. Divide into two pasta bowls, and place the burrata on top, sprinkle over the parsley and parmesan and serve.

    Serve alongside a homemade garlic pizza bread.

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    Dough balls

    Make great pizza