“saus-y pas” tomato sausage pasta
Saus-y Pas ( otherwise known as tomato sausage pasta)
We call this ‘Saus-y Pas’ in my house, and you should too. It’s got the same energy as when the Millennials renamed the General Election the ‘genny lec’, or when the cost-of-living crisis became ‘cozzy livs’. It’s shorthand, it’s playful, and let’s be real – it’s very hun-coded. If you’re after a pasta dish that’s just as fun to say as it is to eat, this is the one. Have yourself a cheeky ‘Saus-y Pas’ and thank me later.
Now, let’s get into why this dish works so well. It’s creamy, spicy, tangy and properly hearty, all the things you want from a comfort food pasta recipe. The base is your classic combo of chopped tomatoes, garlic, onions and herbs, but then we go a little extra. I throw in juicy sausages (the good kind – pop to your local butchers or grab a sausage with high meat content if you can), red peppers for sweetness, and fennel seeds to give that little Italian sausage vibe without having to fly to Naples. Then we level it up with double cream and a proper handful of parmesan. Those two ingredients alone turn a humble tomato pasta into something indulgent, silky and deeply satisfying.
It’s not trying to be a delicate little pasta, oh no. It’s bold, it’s unapologetically rich, and it’s designed to make you want seconds (and maybe thirds, but I won’t judge). Think of it as the weeknight pasta dish that eats like a Saturday-night treat.
Why you need this sausage tomato pasta in your life
Quick & easy – You can have it on the table in absolutely no time, which is perfect for busy weeknights.
Packed with flavour – Smoked paprika, fennel and chilli flakes bring depth and warmth, while the cream balances it all out.
Affordable ingredients – This isn’t a “go to three different delis” kind of recipe. Most of the bits are already lurking in your cupboard or fridge, and you can skip the premium sausages if you want an extra saving.
Crowd-pleaser – Honestly, who doesn’t love a big bowl of creamy sausage pasta? It’s family-friendly but also date-night-worthy. Just go easy on the garlic if you’re planning on romancing…
Let’s talk about the absolutely delicious flavour
The sausage is the star here, bringing savoury, meaty richness. The trick is letting it brown properly – no half measures – so you get all those caramelised crispy bits that will later melt into the sauce. Then the red peppers and onions soften down, adding sweetness, before the garlic and spices swoop in. Fennel is non-negotiable (fight me) because it cuts through the richness and makes this pasta feel properly Italian-inspired.
The sauce thickens up with the help of chopped tomatoes, and then you stir in double cream to make it luscious. Parmesan finishes it off with salty, nutty goodness. And the pasta? You want something that holds onto sauce such as farfalle, rigatoni, penne or fusilli. Don’t be shy with the pasta water either; it’s what turns a decent sauce into a glossy, restaurant-style one.
When to make it
Honestly, this is one of those recipes you’ll pull out constantly. It’s ideal for:
Midweek dinners when you want comfort but can’t be faffed.
Cosy nights in with a glass of wine and Netflix.
Cooking for friends so whack a big pan of this on the table with garlic bread and everyone’s happy.
Meal prep as it reheats beautifully, so your future self will thank you.
How to serve it
I love serving ‘Saus-y Pas’ with:
Garlic bread (bonus points if it’s my air fryer garlic bread).
A green salad with something zingy, to cut through the richness.
Or just straight from the pan with a fork. No judgement, we’ve all been there.
And don’t forget the extra parmesan on top. There’s no such thing as too much cheese here.
Final thoughts on this one
Move over hot honey and gochujang, this is the flavour combo we’re all craving. It’s creamy, spicy, and saucy in all the right ways. It’s the pasta dish you didn’t know you needed in your life but will now refuse to live without. It’s giving comfort, it’s giving indulgence, it’s giving “one more bowl before bed”.
So next time you’re wondering what to cook, remember: it’s not just tomato sausage pasta, it’s Saus-y Pas, babes.
“saus-y pas” tomato sausage pasta
By Poppy Cooks
https://www.poppycooks.com/recipes/saus-y-pas-tomato-sausage-pasta/
Ingredients
- light olive oil
- 6 good-quality pork sausages, meat squeezed out
- 1 red onion, sliced
- 1 red pepper, deseeded and sliced
- 2 garlic cloves, sliced
- 1 teaspoon fennel seeds
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon chilli flakes
- 1 tablespoon double-concentrate tomato purée
- 1 x 400g tin of chopped tomatoes
- 500ml hot chicken stock
- 300g dried pasta (bow ties work well)
- 150ml double cream
- 50g parmesan, grated, plus extra to serve
- salt and black pepper
Metric
Imperial
Instructions
- Heat your pan over a medium–high heat and pour in a drizzle of olive oil. When hot, add the sausage meat, break it up with a spatula, then fry for about 5 minutes, stirring occasionally, until golden brown.
- Chuck in the onion, pepper and garlic and fry for about 5 minutes, until softened and lightly browned. Throw in the fennel seeds, smoked paprika and chilli flakes along with the tomato purée. Season well with salt and pepper and fry for 2–3 minutes, until thickened and fragrant.
- Pour in the chopped tomatoes and chicken stock and bring the liquid to the boil. Tip in the pasta and cover the pan with the lid, then leave it all to bubble away for 10–15 minutes, until the pasta is cooked.
- Taste, and season with salt and pepper, if needed. Pour in the cream and stir through the parmesan, then bubble for a few minutes more, until the sauce is thickened. Serve with an extra handful of parmesan and plenty of black pepper.