Creamy Lamb and Tomato Pasta

Inspired by


15 mins


35 mins




  • 4 LM Meat lamb sausages
  • 1 tablespoon olive oil
  • 1 medium brown onion, chopped
  • 1 garlic clove, sliced thinly
  • 1 tablespoon fresh rosemary leaves
  • 1/4 teaspoon dried chilli flakes
  • 375g penne rigate
  • 4 medium tomatoes, chopped
  • 400g can crushed tomatoes
  • 1/4 cup pure cream
  • oregano leaves, to serve


Step 1

Snip one end from each sausage. Squeeze meat into a bowl, discarding casings. Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic, rosemary and chilli. Cook, stirring, for 1 minute or until fragrant. Add sausage meat. Cook, stirring with a wooden spoon to break up meat, for 10 minutes or until browned.

Step 2

Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.

Step 3

Add chopped tomato and crushed tomato to lamb mixture. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until slightly thickened. Add cream. Simmer, stirring occasionally, for 5 minutes or until slightly thickened.

Step 4

Add lamb mixture to pasta. Season with salt and pepper. Toss to combine. Top with oregano. Serve.