Creamy Italian Sausage Tagliatelle

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A creamy Italian
dish with a slight
bit of heat

Creamy Italian Sausage Tagliatelle Ingredients:

Serves: 2 People
Preparation Time: 10 minutes
Cooking Time: 15 minutes 

  • 250g Hodgins Sausage Meat  
  • 250g Hodgins Sausage Meat  
  • 2 tbsp. olive oil 
  • 1 white onion 
  • 3 garlic cloves  
  • ½ tsp. red chilli flakes  
  • 4-5 white mushrooms  
  • 100g peas 
  • 200ml heavy cream  
  • 50g parmesan cheese 
  • Salt & black pepper 


  1. In a large pot of boiling salted water add the tagliatelle to the pot and cook.  
  2. In a large frying pan on medium heat add the olive oil and fry the chopped up Hodgins sausage meat to cook for 2-3 minutes. Add in the finely diced onion, garlic and mushrooms to the pan and fry for 2-3 minutes until softened. Season with some chilli flakes, salt and black pepper. Turn the heat down and pour the cream into the pan and stir through.  
  3. When the pasta is al dente (90% cooked) pull them from the pot of water and drop into the creamy pan.  Bring 2-3 tbsp. of the starch water with the pasta into the pan and toss. Add the frozen peas, grated parmesan cheese and toss the pasta in the creamy sausage meat sauce for a final 2-3 minutes. 
  4. Serve Creamy Italian Sausage Tagliatelle with some freshly grated parmesan and a crack of black pepper.