Sausage & Prawn Pasta


Prep = 10mins

Cook = 10 – 15mins (pasta used depending)

Serves 4ppl



  • 3 x Spicy Italian Sausages 
  • 12 x prawn cutlets
  • 2 cloves garlic - crushed
  • 50g piquillo peppers
  • 400ml cream
  • Salt
  • Oil
  • 3 tbsp chopped coriander
  • 350-400g rigatoni pasta



  1. Put the pasta water on to boil
  2. Finely chop the prawn cutlets
  3. Dice the piquillo peppers
  4. Remove sausage from the casing
  5. Fry the sausage in a little oil, breaking it up into smaller pieces as it cooks – approx. 3mins
  6. Add piquillo & garlic and cook for a further minute
  7. Add prawns and cook for a minute
  8. Add cream and simmer – I add it in stages so that it comes to a simmer quicker and also thickens quicker too
  9. Add cooked pasta and some pasta water, toss to combine and finish with coriander



  • Another Food Blogger uses our Spicy Italian Sausage but you can use any sausage you like – add a little chilli flakes or paprika if using a plain pork sausage.
  • Adding the cream in batches allows the pan to stay at a hotter temp and will reduce the cream quicker which helps to not overcook the prawns
  • Chopped parsley will also work with instead of coriander
  • Substitute piquillo peppers for corn or spring onions if you can’t get hold of them!
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