Rosemary, mascarpone and pork sausage pasta Recipe

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@eatout_southafrica

Rosemary, mascarpone and pork sausage pasta

2 peeled and crushed cloves of

1 chopped chilli

2 tbsp olive oil

500g good-quality pork sausages

2 x 400ml cans chopped tomatoes

3 sprigs rosemary

Sea salt and freshly ground black pepper

2 tbsp mascarpone

Tagliatelle pasta

Crusty bread

Gently fry the garlic and chilli in the olive oil over a low heat for 30 seconds until golden and fragrant.
Squeeze the sausage meat out of the casings and into the pan. Turn up the heat to medium high and stir the pork mince for five minutes until it browns.
Add canned tomatoes, rosemary and seasoning. Fold together and bring to a gentle simmer for 20 minutes.
Remove from the heat, stir in the mascarpone and season to taste.
Serve with hot tagliatelle pasta, warm crusty bread and more crushed black pepper.

Tip: You can use chicken sausages instead of pork bangers if you prefer.

Recipe by Hannah Lewry. First appeared in City Press.