Creamy Pork Sausage & Spinach Penne



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Serves: 4 people


Prep: 20 mins


Cooking: 20 mins


  • 500g Otway Old English style pork sausages
  • 350g dried penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tablespoon tomato paste
  • 1 cup chicken stock
  • 100g baby spinach leaves
  • 1 cup thickened cream
  • 1/3 cup finely grated parmesan, plus extra to serve
  • Salt and freshly ground black pepper, to season


Step 1
Bring a large saucepan of salted water to the boil and cook pasta following packet directions. Drain and return to the pan to keep warm.

Step 2
Meanwhile, cut the sausage casings length ways. Using about 1 tablespoon sausage meat per ball, roll into small meatballs.

Step 3
Heat oil in a large non-stick frying pan over medium-high heat. Add pork meatballs. Cook, turning occasionally, for 5 minutes until golden. Transfer pork to a bowl.

Step 4
Add onion to pan and cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Stir in garlic and tomato paste. Cook, stirring often, for 1 minute.

Step 5
Stir in stock. Add pork meatballs. Bring to the boil. Reduce heat and simmer, covered and stirring occasionally, for 5 minutes until slightly reduced.

Step 6
Toss through spinach. Cover and cook for 2 minutes or until just wilted. Stir in cream and parmesan. Season to taste.

Step 7
Add pasta to pork mixture. Toss over low heat until hot. Spoon into serving bowls. Serve with extra parmesan.

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