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5 from 2 votes

Quick Sausage Pasta

Are you looking for an easy family dinner? This Quick Sausage Pasta is for you! You can up the vegetable content by adding grated carrot or sweet potato and you will have this dinner ready to eat within 30 minutes. If you have any leftovers, they can be kept in the freezer for up to two months.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Calories: 0kcal


  • 1 tablespoon olive oil
  • 6 sausages
  • 2 cloves garlic - crushed
  • 1 brown onion - grated
  • 1 zuchhini - grated
  • 400 g tin of crushed tomatoes
  • 1 tablespoon dried mixed herbs
  • pinch of salt and pepper
  • 200 g of pasta - dry


  • Cook the pasta as per the packet instructions.
  • In the meantime, add the olive oil to the frying pan and heat over a medium. Cut the ends of the sausages and squeeze out the meat (directly into the frying pan)to form little meatballs.
  • Add the grated onion and crushed garlic and cook for 3 minutes or until the onion begins to turn translucent.
  • Add the grated zucchini and cook for a further 3 minutes - tossing the sausage 'meatballs' regularly to ensure they are brown on each side.
  • Reduce the heat slightly and add the crushed tomatoes, mixed herbs and salt and pepper before cooking for a further 3 - 4 minutes or until the sausage meatballs are cooked through.
  • Use a pair of tongs to carefully transfer the cooked pasta directly into the frying pan and gently toss it through the tomato and sausage mixture to coat.
  • Divide between four bowls and serve with a little grated parmesan cheese.


This recipe is freezer friendly.
You can also add extra grated vegetables to this recipe.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg