Creamy kabanos pasta

Main Dish
3 servings
15 min
20 min
Very Easy


Number of serving: 3
A knob of butter or 2 tablepsoons olive oil

225 g tin of chopped tomatoes

2 cloves garlic, grated or crushed

1 teaspoon chopped rosemary

1-2 teaspoon sugar

225 g kabanos sausage sliced into small logs

pinch dried red chilli flakes

80 ml single cream

a few drops of Worcestershire Sauce

1 tablepsoon tomato ketchup

1 tablepsoon chopped parsley

300 g spirali pasta

4 tablepsoons grated parmesan


  • Melt the butter or olive oil in a large saucepan and add the garlic and rosemary and allow to infuse.
  • Add the chopped tomatoes and season with salt and pepper and to taste with the sugar. Cook the tomatoes until they have begun to soften, or for about 5 minutes.
  • Add the sausage to the pan with the chilli flakes, cream, chopped parsley, worcestershire sauce and tomato ketchup.
  • Simmer with the lid off until the mixture has reduced by half, 10-20 minutes, stirring frequently. Take off the heat and check and adjust the seasoning.
  • Meanwhile, cook the pasta in a large pan of salted boiling water until it is slightly al dente (according to pack instructions). Once cooked, drain and toss with the sauce.
  • Scatter each serving with the grated parmesan cheese and serve immediately.




I omitted the ketchup, (personal preference.) It was very good, will make again.

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