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Simple Sausage Ragu

45 mins | Serves 4


4 Peppercorn Extra Lean Beef Sausages, casings removed and crumbled

8 Roma tomatoes, roughly chopped

4 garlic cloves, roughly chopped

4 sprigs of rosemary

1/2 bunch thyme

1 tsp dried chilli flakes

1 cup (250ml) chicken broth or stock

2 tablespoons tomato paste

250g vine-ripened cherry tomatoes, still on the vine

400g gluten-free fettuccine, pappardelle, or other GF pasta, cooked as per instructions

1 tablespoon extra virgin olive oil, to drizzle

1/4 bunch fresh flat-leaf parsley, to serve


1 – Get started by preheating the oven to 220°C.

2 – Add the chopped tomatoes, garlic, rosemary, thyme, chilli and sausage meat into a deep-sided baking dish or tray. Pour in the cup of chicken broth/stock and a swig of oil and bake for 15-20 minutes or until the sausage begins to brown and the tomato breaks down.

3 – Remove from the oven and using a wooden spoon or silicone spatula crush the tomatoes, then stir in the tomato paste and top with the vine-ripened cherry tomatoes. Transfer the tray back to the oven for a further 8-10 minutes or until the cherry tomatoes begin to blister and soften.

4 – This is a good time to prepare your gluten-free pappardelle as per the packet instructions.

5 – To serve, toss the cooked pasta into the tray and place in the middle of the table for people to serve themselves. Sprinkle with some fresh flat-leaf parsley and a pinch of salt if you wish.

This recipe was featured on Cook With Luke click here to see recipe online or click here to download the recipe.

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