Rosemary Sausage Stuffed Pasta



Delicious Rosemary Sausage stuffed pasta with a herby tomato sauce.

Recipe by Lucy & Lentils



4 Linda McCartney Foods Vegetarian Red Onion & Rosemary Sausages
1 red onion
3 cloves garlic
100g jumbo conchiglie shells
400g tin tomatoes (+ refill the tin with water)
1 chargrilled pepper
1 tsp dried sage, dried rosemary, dried basil
Large pinch salt & pepper
Handful fresh basil


  1. Bring the conchiglie shells to boil for around 20 minutes
  2. Finely chop the red onion, pop into a medium pot and fry in a glug of olive oil for 6 minutes, then add the minced garlic cloves and cook for 1 minute
  3. Defrost the @lindamccartneyfoods sausages and chop into quarters then add to the pan along with the sliced chargrilled pepper
  4. Add the dried herbs and gently fry for a further 5 minutes, then add the tinned tomatoes
  5. Refill the empty tomato tin with water and add to the pot
  6. Add salt and pepper to taste, adding a few more herbs if needed
  7. Drain the pasta, then combine the sausage mix, garnish with fresh basil and enjoy

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