Recipe by @maycontaintracys on Instagram

Sweet, savoury and wonderfully comforting, this creamy pasta recipe is a delicious way to enjoy our Organic Turkey & Cranberry Sausages. The subtle sweetness of the cranberries pairs beautifully with the lean organic turkey, while crushed fennel seeds, garlic and cherry tomatoes create a rich, flavourful sauce that's finished with a splash of double cream.

Keeping the sausage meat in generous chunks rather than breaking it down completely gives the dish plenty of texture, while allowing the outside to caramelise for even more flavour. It's a simple midweek dinner that's ready in under half an hour but feels wonderfully indulgent.

Ingredients

• 6 Organic Turkey & Cranberry Sausages
• 300g rigatoni
• 1 tbsp olive oil
• 3 garlic cloves, finely chopped
• 1 x 400g tin cherry tomatoes
• 1 tsp fennel seeds, lightly crushed
• 200ml double cream
• Small handful of fresh flat-leaf parsley, chopped
• Sea salt and freshly ground black pepper
• Freshly grated Parmesan, to serve (optional)

Method

1. Cook the Pasta

Bring a large pan of well-salted water to the boil and cook the rigatoni according to the packet instructions until al dente.

Reserve a mug of the pasta cooking water before draining.

2. Prepare the Sausages

Remove the skins from the turkey and cranberry sausages and divide the meat into large, rustic chunks.

Keeping the pieces fairly chunky gives the finished dish a heartier texture and allows each piece to develop a beautifully caramelised exterior.

3. Brown the Sausage Meat

Heat the olive oil in a large frying pan over a medium-high heat.

Add the sausage pieces and cook for 8–10 minutes, turning occasionally until golden brown and slightly charred on the outside. This caramelisation adds wonderful depth of flavour.

4. Build the Sauce

Reduce the heat slightly and add the garlic and crushed fennel seeds.

Cook for 1 minute until fragrant before pouring in the cherry tomatoes.

Simmer for around 8 minutes, gently breaking up some of the tomatoes with a spoon as they soften.

Stir in the double cream and allow the sauce to bubble gently for another 2–3 minutes until silky and lightly thickened.

5. Combine

Add the cooked rigatoni to the sauce along with the chopped parsley.

Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce until it coats the pasta beautifully.

Taste and season with sea salt and freshly ground black pepper.

To Serve

Divide between warm bowls and finish with:

• Freshly grated Parmesan
• Extra chopped parsley
• Freshly cracked black pepper
• Crusty sourdough or garlic bread on the side