Italian sausage pasta – a récipe post

This has been a recipe I’ve been messing with and tweaking around for some time. There have been several scrawled hand written ingredient lists and methods left around on dog eared bits of paper. I am a fiend for reusing paper, so some versions were written on the back of printouts of Powerpoint slides for my classes. It’s all reusing, right? But when I dig them up again, they’re always a funny reminder of how the facets of my life are so very different.

The variations I have explored are: fennel sausages or plain? Garlic or no garlic? Wine or no wine? Cream or no cream? Tomato puree and tomatoes or just fresh tomatoes?

 

[Other variations could be: basil or oregano? Wine, vodka, or no alcohol at all? Parmesan or Grano Padano?] 

 

The sausages here are not just British bangers. These are Italian sausages with very high (pork) meat content, making them very dense. This is why I think they’re perfect for skinning and crumbling up into a sauce. I like the fennel flavoured Italian sausages, but if you don’t like this flavour, use plain.

 

In the end, this is what I arrived at. The tomato stem part of the recipe was inspired by seeing “Roasting Tin” cookbook author Rukmini Ayer on the TV saying that her top cooking tip for intensifying tomato aroma and flavour was to save up the stems and add to soups, sauces and stews. It was a solid cooking hack I have been using ever since. (Don't forget to fish them out before serving, though!)

 

 

 

Serves 2

 

Ingredients

2 echalion shallots, finely diced

3 cloves garlic, peeled, sliced across their width with the slices cut into 3 or 4

4 Tuscan sausages or 5 smaller Fennel Italian sausages

250-275g cherry or similar small, ripe tomatoes, diced

Any tomato stems you may have

1/4 (quarter) teaspoon dried oregano or half a teaspoon of fresh

60 ml white wine

1/2 teaspoon plain flour

60 ml double cream

3 tbsp fresh basil leaves, roughly chopped

2 tbsp olive oil

250g dried pasta of your choice, I used bronze die extruded fusilli

4-5 tbsp grated Parmesan cheese

If you don’t have fennel sausages and like the flavour, a pinch of fennel seeds

Salt

Freshly ground black pepper

 

You will need

Two saucepans, a colander, a fine grater, Knife/chopping board

 

Instructions

Put some water on to boil to make your pasta. Add salt to the water.

The sausages need to be peeled and crumbled up first. I use a sharp knife to cut the skin along the length of the sausages very shallowly, so the skin can just be pulled off. Break up into chunks.

 

 

 

Add the olive oil to a frying pan on a medium heat. Fry the shallots for 5 minutes.

 

Then add the garlic and lower the heat. Cook for 3 minutes.

 

At around this time put your pasta on. Cook it to the Al Dente time on the packet if you like it cooked. Or take a minute or even two off the Al Dente time if you like it Al Dente. (It will be cooked again at the end.) Drain the pasta and reserve a little pasta water in case you need to loosen up the pasta and sauce later. Do not rinse the pasta!

 

Now add the sausage meat, raising the heat back to a medium heat. If you want to add the pinch of fennel seeds, add them now.

 

Fry off for 7-8 minutes, until they have changed colour. If you've crumbled up into small pieces, you might need less time here.

 

Turn the heat off and take everything out of the pan, leaving on a plate near the hob.

 

Put the heat back into a medium high heat. Now add the wine to the pan. When bubbling, add the flour. Stir thoroughly. Keep stirring until you can't smell raw wine any more.

 

Add the tomatoes and any stems and oregano and cook for 5-7 minutes. You want the tomatoes to start breaking down and for the juices to escape the tomatoes and begin to thicken.

 

Add the sausage meat back in and combine thoroughly. Make sure the meat is heated through.

 

Once warmed through, add the cream, stirring constantly. Once combined, reduce the heat to low.

 

Now add the chopped basil and mix through. Remove the tomato stems.

 

 

Add the cooked pasta. Mix everything together, keeping it moving. If you think it needs loosening up, add some of the pasta water and mix through to the desired consistency. When all warmed through, and at a hardness you like your pasta at, serve in bowls. Top with the Parmesan cheese.

 

 

Enjoy immediately.

August 2025 favourites list

Welcome to this month’s list. I hope you love the food writing, tips, travel, and recipes I have collected for your reading pleasure.  

 

 

This month’s photos are from a small wildflower grass verge grown by a residents organisation in Hounslow. The colour and vibrancy of the poppies and cornflowers was so much prettier than just plain lawn. The bees and butterflies benefitted from these flowers more than they would have with grass alone, and we all know how important it is to look after the bees. I had to stop to take a picture, and I hope the residents will be doing more of the same next year.  

Food writing  

A zingy and spicy guide to the different types of ginger in the world: https://www.atlasobscura.com/articles/different-kinds-of-ginger  

There have been lots of hot takes on the early dining conundrum; whether a 6pm or 8pm table reservation is ideal, whether it is a Gen Z thing, whether it is the end of civilisation… I’m not remotely Gen Z, but have to say, I like an early table for all the reasons this diner does. It might have something to do with living far enough from Central London that any public transport journey takes me more than an hour… https://www.the-independent.com/life-style/restaurants-bookings-early-bird-dinner-6pm-b2801647.html  

Kitchen tips 

I love garlic. But I confess, I don’t enjoy peeling it. I tend to give it a good bash and then peel. https://www.foodandwine.com/how-chefs-peel-garlic-11784335 

I try to match up my cooking oil either to the type of food I’m making, or matching to the likely cooking temperature. Here is a guide to cooking oils and when to use them: https://www.cnet.com/home/kitchen-and-household/you-might-be-using-the-wrong-oil-a-guide-to-cooking-oils-and-when-to-use-them/ 

Cooking pasta is one of the first things many of us ever had to learn, but we might have acquired some ingrained bad habits: https://www.huffingtonpost.co.uk/entry/6-mistakes-you-make-when-cooking-pasta_uk_688ccb69e4b08a266e7d518f 

There are so many kitchen gadgets you fork out for and discover are badly designed, difficult to use, or just not needed as often as you thought. Here are 6 to avoid, and I completely agree on glass chopping boards, just yuk: https://www.pressreader.com/australia/the-guardian-australia/20250327/282106347439901  

Yotam Ottolenghi on umami, fermentation, and how to make your food just taste “more”: https://archive.ph/Z6nwE  

The Yotam Ottolenghi tomato and date salad he discusses in the above article (with an umami boost of fish sauce): https://archive.ph/godoz  

How to get the richness and flavour of restaurant quality risotto at home: https://www.huffingtonpost.co.uk/entry/restaurant-level-risotto-tips_uk_688786dee4b0b5f7e9081232 

 

Recipes  

Minced Lamb and Aubergine Noodles recipe from new cookbook Chinese Made Easy by Kwoklyn Wan: https://www.kaveyeats.com/minced-lamb-and-aubergine-noodles 

This is the point in summer where tomatoes are ripe, red and ready. Felicity Cloake has turned her usual attention to detail to the Italian classic Pasta al pomodoro crudo (pasta with raw chopped tomatoes): https://www.theguardian.com/food/2025/aug/03/how-to-make-perfect-fresh-tomato-pasta-recipe-felicity-cloake 

TikTok sensation and School of Wok tutor Emma Chung shares a recipe from her first cookbook, crispy chilli beef with sriracha: https://www.independent.co.uk/life-style/food-and-drink/recipes/crispy-chilli-beef-recipe-sriracha-easy-fakeaway-b2789838.html  

 

 

Food and travel  

Mieke, otherwise known by her blog name Dorothy Porker, is a Dutch-Indonesian food author and cookbook writer living in France. She's done us all a massive favour and collected her top food tips for Bordeaux: https://www.dorothy-porker.com/some-bordeaux-food-tips-for-you/ 

One of my favourite things to do when travelling abroad is to visit a food market. Another, is visiting grocery stores and supermarkets. When I tell some people they think it is a strange and mundane thing to spend precious annual leave on. Others agree it is a view into food culture which you wouldn’t get any other way. This piece is a beautifully written celebration of this holiday activity:  https://www.goya.in/blog/the-anthropology-of-aisles-reading-cultures-through-grocery-store  

What you might have missed at Snig’s Kitchen 

My mini blog post on Tom Kerridge's recipe for Barbecue pork chops with spicy white beans: https://www.tumblr.com/snigskitchen/790710841641205760/barbecue-pork-chops-ms-recipe-ms 

My Doll Hello Kitty Dim Sum Japanese prawn flavour instant noodle review: https://snigskitchen.blogspot.com/2025/08/doll-hello-kitty-dim-sum-noodle-review.html  

Please note: as with every monthly Favourites List, all of these items have been selected by me simply because I love them. I do not receive any money, benefits in kind or other incentive for posting these links or recommendations. 

 

Doll Hello Kitty Dim Sum Noodle review

Doll Hello Kitty Dim Sum Japanese prawn flavour instant noodle review

 

I was immediately struck by the Kawaii pink cuteness of this dinky pot noodle product in the Vietnamese grocery shop Lai and Loi in Deptford High Street. I had never seen a Hello Kitty instant noodle product, and I had to have it!

Hello Kitty, or Kitty White, was created in 1974 by Japanese artist Yuko Shimizu (although Yuko Yamaguchi took over the Kitty designs in 1980). She is still Sanrio’s most popular character, half a century later. I was surprised to discover Kitty is meant to be British, and was named after Alice’s Kitty in the Alice In Wonderland books. But the distinctive cat with her big red bow was based on Yuko’s childhood pet, with Shimizu saying “when I was a child, I got a small white kitten from my father for a birthday present”. Kitty is such an icon she’s a UNICEF ambassador and was named UNICEF’s Special Friend of Children.

While I am not a Hello Kitty obsessive, I do have some Hello Kitty products bought on my travels to Japan. She might seem a little bit childish and girly, but there’s something about having grown up seeing her on so many products which means she’s special to me.

Doll is a Hong Kong based noodle brand, part of Winner Food Products Limited. They have been manufacturing instant noodles since 1969. The company also make frozen dim sum and other catering Chinese food products. Their first Doll bowl noodle was made in 1983 and they were bought up by the Nissin (Cup Noodle) company in 1989.

The product

Made by Doll brand, I bought a small cardboard cup/pot of noodles, which are around a half or a third of the size of a standard Cup Noodle. The dried weight was 37g. The packet describes the product as “dim sum noodle Japanese shrimp flavour”. There is so much cuteness to this pack, with drawings of Kitty along the side, with pink prawns and noodles. 

 

There are other flavours available in this range including a Tonkotsu flavour, Japanese Soy sauce flavour, and POMPOMPURIN Braised Beef Flavour.

This product is not suitable for vegetarians, vegans, or those following a halal or kosher diet; there are egg, fish extracts, prawn extracts, squid extract, and shrimp paste in the product.

What’s Inside

There is a small cake of wheat noodles in the bottom. The ingredients indicate the noodles have had some flavourings added such as soy, garlic, and other flavourings.

There are three little packets - soup base, dried veggies, and sauce.  

 

In the little dried vegetable packet there were tiny little Hello Kitty faces, as there are a number of Kitty Kamaboko. These are little pressed dried surimi fish cakes, made of pollock fish. The dried vegetables are carrot, green/spring onion and sweetcorn.  

The seasoning has prawn and fish extract and dried shrimp paste, plus onion powder, garlic powder and flavourings.

But the little surprise here is a Hello Kitty sticker, which now has pride of place on the cover of my diary!

 

What does it taste like

The noodles are quite narrow, which means you do need to stick to the 2 minute “cooking time”, and significantly exceeding this will result in soggy noodles (unless that’s your thing!). They had some bite after 2 minutes, but I felt they were a bit too soft for me. I like a bite to my ramen. 

 

The broth had some good umami flavours, but smelt “fishy”. The shrimp paste used in the seasoning made the soup taste a bit more Thai than Chinese dim sum or Japanese prawns.

This is pretty good instant noodle product, but seems that the Hello Kitty branding has resulted in a higher price point than the quality of the food warrants. I paid £1.75 from a small independent shop, I have seen £1.55 or £1.48 online. Doll brand’s pots of noodles sell for £1.99 for 100g+ packs, so my £1.75 for 37g is steep, taking into account the adorable Hello Kitty sticker thrown in.

I use Gingey Bites’ rating system for my noodles. For Alex’s scoring method and an index of all of her instant noodle reviews, please see: https://gingeybites.com/guide-to-instant-noodles

My ratings:

Texture 6/10

Flavour 7/10

Ease of making 10/10

Would I buy them again: No – but I would try other Doll brand noodle products

Silvana Franco shares 5 ideas to turn instant ramen into a simple midweek meal: https://archive.md/7dHbF

If you follow my instant noodle reviews, you will know I love to add ingredients and flavours to instant noodles. Here, at Kavey Eats blog (run by the brilliant food, travel and cooking enthusiast Kavita – AKA Kavey) is a new spin on modifying Korean instant noodles from Su Scott’s new cookbook Pocha: https://www.kaveyeats.com/tomato-kimchi-ramyun-instant-noodle

For my previous Instant noodle reviews please see:

You can read my review of Itsu’s Chick N Ramen noodles here:  https://snigskitchen.blogspot.com/2025/03/itsu-chick-n-ramen-instant-noodle-review.html

You can read my review of Nissin x Shoryu “Ramen Masters” Cup Noodle: https://snigskitchen.blogspot.com/2024/01/nissin-x-shoryu-ramen-masters-cup.html

You can read my review of Maruchan spicy chicken and prawn noodles here: https://snigskitchen.blogspot.com/2024/05/maruchan-spicy-chicken-and-prawn.html

You can read my review of Nongshim brand’s “Chapagetti” noodles here: https://snigskitchen.blogspot.com/2024/09/nongshim-chapagetti-noodle-review.html

This review represents the genuine opinions of Snigdha, who has received no incentive to write this review, and who purchased the product with her own money.