Jamie Oliver Sausage Tomato Pasta

This is the kind of dinner I make when my brain’s half asleep and I just need something warm, hearty, and spoonable in less than 30 minutes. You know those nights when you’re standing in the kitchen in your socks, trying to remember why you opened the fridge? This recipe saves me every time.

I’ve made it at least a dozen different ways now—swapped the sausage, used whatever pasta I could find shoved in the back of the cupboard—but it always comes out rich, cozy, and just a little bit indulgent in the best way. The creamy tomato sauce clings to the pasta, the sausage adds that salty depth, and the cream cheese? Yeah, it smooths the whole thing out into something that tastes like more effort than it took.

Why You’ll Love It

• All made in one pot—less washing up, more relaxing
• Savory, spicy, and creamy all in one bite
• Takes 30 minutes start to finish (even with toddler-level focus)
• Fills the kitchen with that “real dinner is happening” smell
• Super flexible—swap the pasta, the sausage, even the cheese
• Leftovers reheat like a dream (if there are any left, which… doubtful)

Ingredients

• 2 tbsp garlic-infused olive oil
• 400g gluten-free sausages (or any sausages you like)
• 1 red pepper, chopped into chunks
• 1 tsp smoked paprika
• 1 tsp fennel seeds (or ground fennel)
• 2 tsp dried oregano
• ½ tsp dried chilli flakes
• 400g tinned chopped tomatoes
• 500ml gluten-free stock (or just good chicken stock)
• 1 tbsp tomato purée
• 250g gluten-free pasta
• 2 tbsp cream cheese
• 2 tbsp grated Parmesan
• Salt + pepper to taste
• A small handful of fresh basil (optional but lovely)

How to Make It

Break up those sausages:

Remove the sausages from their skins (a bit messy, but weirdly satisfying) and break into bite-size chunks. Doesn’t need to be perfect.

Sizzle everything until golden:

In a large pot or deep pan, heat the garlic oil over medium. Add the sausage and chopped red pepper. Cook for 5–6 minutes, stirring occasionally, until browned.

Add the spices and stir:

Sprinkle in the smoked paprika, fennel, oregano, and chilli flakes. Give everything a good mix and let it cook another minute or two to wake the spices up.

Make it saucy:

Pour in the chopped tomatoes, stock, and tomato purée. Stir, then drop in your pasta. Yep, right into the sauce. This is where the one-pot magic begins.

Simmer until pasta’s done:

Bring to a simmer, put the lid on, and cook for about 12 minutes. Stir once or twice so nothing sticks. Add a splash of water if it looks dry—but it usually doesn’t.

Creamy finish, here we go:

When the pasta’s cooked, stir in the cream cheese and Parmesan. The sauce will get dreamy and thick and creamy and honestly, you’ll want to dive in with a spoon.

Taste and finish strong:

Season with salt and pepper. Tear in some fresh basil if you’ve got it, then serve it up hot and proud. Maybe with more cheese on top. Definitely with a glass of something nearby.

Common Mistakes and How to Dodge Them

Pasta stuck to the bottom?
You probably forgot to stir once or twice during cooking. No shame—it happens. A good nonstick pot helps, too.

Sauce too thick before the pasta’s cooked?
Just add a splash more stock or hot water. Pasta drinks up a lot of liquid.

Forgot to skin the sausages?
It’s okay. Slice them into rounds and carry on. The texture’s a bit different but still tasty.

Storage and Reheating

Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or milk to loosen the sauce. Microwave also works—just cover it to avoid the splatter drama.

Freezing? Yep. Let it cool completely, then portion into containers. Reheat from frozen on the stove with a bit of water or defrost overnight in the fridge.

Frequently Asked Questions

Can I make this vegetarian?
Totally. Swap the sausage for veggie sausage or mushrooms, use veg stock, and go from there. You’ll still get loads of flavour.

What if I don’t have cream cheese?
Use a splash of cream, or even a spoon of ricotta or mascarpone. It’s just there for creaminess.

Does this work with regular pasta?
Of course! Use whatever pasta makes you happy. Cooking time might vary slightly, so keep an eye on it.

Nutrition Facts (Per Serving):

• Calories: 704
• Fat: 40g
• Carbs: 63g
• Protein: 24g
• Sodium: 1032mg
• Sugar: 6g