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Spicy sausage pasta


  • Cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well and toss with a little oil. 
  • At the same time, heat a little oil in a heavy-bottomed pan and saute the sausages until well coloured, regularly tossing. 
  • Add the garlic and onion and saute until tender. 
  • Then add the tomatoes, chilli paste and seasonings with 1 cup stock and the parsley. Mix well and cook until thick and fragrant, adding more stock if needed. Taste for seasoning. 
  • Mix the drained pasta with the sauce and serve in large bowls with parmesan sprinkled on top.


  • 400 gm fusilli or similar pasta
  • sea salt & freshly ground pepper
  • olive oil
  • 6 thinnish pork sausages, cut into chunks
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 2 cans diced tomatoes
  • 1 heaped tspn chilli paste
  • 2 cups chicken stock
  • 1 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm