This is the pasta I make when I’m cold, tired, slightly grumpy, and absolutely not in the mood to peel garlic or wash five different pans. It’s got sausage (comfort), silky sauce (luxury), and a proper cheesy finish (healing). One bowl in and I’ve usually forgotten what had me in a mood to begin with.
It’s basically carbonara’s scrappy cousin — easier, meatier, and a bit more forgiving. I made it once after getting home from a rain-soaked walk where I’d stepped in a puddle deeper than it looked, and I swear the first bite made me warm from the inside out. Bonus points: you only need five ingredients. No cream. No faff. Just honest, proper food.
Why You’ll Love It
- Only five ingredients — no filler, just flavour.
- Comes together in about 20 minutes, but tastes like you tried way harder.
- The sausage balls are crispy on the outside, juicy inside — weirdly addictive.
- The egg-Parmesan sauce is creamy without any cream (magic).
- It’s one pan + one pot. Minimal mess.
- Leftovers heat up like a dream. If you have any, that is.
Ingredients
- 150g dried tagliatelle
- 3 sausages (any flavour you like — I used herby pork)
- 1 large egg
- 30g Parmesan cheese
- ½ bunch flat-leaf parsley (15g)
How to Make It
Boil your pasta water first:
Get a big pot of salted water on the boil. Chuck in the tagliatelle and cook it until just al dente. Before draining, scoop out a mugful of the pasta water. Trust me — that’s your secret weapon.
Shape your sausage balls:
While the pasta’s doing its thing, squeeze the sausage meat out of the skins. Wet your hands (makes it easier) and roll it into little meatballs — I usually get about 18. Think marble-size. Smaller = crispier.
Brown those beauties:
Heat a splash of olive oil in a non-stick pan over medium heat. Roll your sausage balls in cracked black pepper (they love it), then cook until golden and cooked through. Toss them around a bit — don’t be shy.
Prep your egg sauce:
Finely chop the parsley (stalks and all — loads of flavour there). Beat it with the egg in a small bowl, then mix in most of the Parmesan. Add a splash of reserved pasta water to loosen it up — like a thick dressing. Looks weird. Works wonders.
Bring it all together:
Drain your pasta and add it straight into the sausage pan (heat off). Pour in the eggy-parsley mix and toss quickly — the residual heat gently cooks the egg and turns it all glossy and silky. If it’s too thick or sticky, splash in a bit more pasta water.
Finish with flair:
Taste, season with salt and pepper, and grate the rest of the Parmesan over the top. Serve immediately. Preferably with a big glass of red and no shoes on.
Common Mistakes and How to Dodge Them
Why did my egg scramble?
Heat was too high when you added it. Turn the pan off before adding the egg mixture — the heat from the pan and pasta is enough.
My sauce feels dry or claggy. What’s missing?
You probably skipped the pasta water — that stuff is gold. Don’t forget it. Add a little more if needed to loosen things up.
Can I skip the parsley?
You can, but it really brightens things. If you don’t have it, try a little lemon zest or even dried herbs.
I overcooked the sausage balls. Help.
Happens to the best of us. Next time, keep the heat medium and move them around more often.
Storage and Reheating
Let any leftovers cool fully before popping them in the fridge — they’ll keep for about 2 days. To reheat, add a splash of water or milk to a pan and warm it over low heat while stirring gently. Microwave is fine, but stir halfway and don’t over-zap it. Wouldn’t freeze it — the eggy sauce doesn’t love thawing.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely. Fusilli, penne, spaghetti — anything that holds sauce works.
What kind of sausage is best?
Pork with herbs works beautifully, but spicy Italian or even chicken sausage can be great. Choose what you like eating.
Can I make it vegetarian?
You’d need to swap the sausage for veggie ones, but yes — just make sure they crisp up nicely.
Can I double the recipe?
Yep! Just make sure your pan’s big enough to handle all the pasta and sauce.
Nutrition Facts (Per Serving):
- Calories: ~510 kcal
- Fat: 25g
- Carbs: 42g
- Protein: 28g
- Sodium: 520mg
- Sugar: 1g
Jamie Oliver 5 Ingredients Sausage Pasta
Description
A rich and rustic sausage pasta with a creamy egg-Parmesan sauce — only five ingredients, but full-on comfort.
Ingredients
Instructions
- Cook pasta; reserve some water, then drain.
- Roll sausage meat into small balls.
- Fry in a pan with a bit of oil until golden.
- Beat egg with chopped parsley, Parmesan, and splash of pasta water.
- Toss pasta and sausage together with egg mix off the heat.
- Loosen with more pasta water if needed, season, and serve hot.
Notes
- Use freshly grated Parmesan — it melts and blends better.
- Don’t skip turning the heat off before adding the egg.
- Pasta water = magic sauce fixer.
- Crisp up sausage balls by not crowding the pan.