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–+ servings

Creamy Caramelised Onion and Sausage Pasta

caramelised onion and sausage pasta in a black bowl
This creamy caramelised onion and sausage pasta is a simple weekend pasta dish made with slow-cooked golden onions, sausages, double cream and farfalle. The onions take time to caramelise properly, but the method is easy and the flavour is gorgeous.
Harriet Young Start Cooking in Cook Mode
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Serving Size 4 people

Equipment

  • Large frying pan or sauté pan
  • Saucepan for the pasta
  • Baking tray or frying pan for the sausages
  • Chopping board
  • Sharp knife
  • wooden spoon

Ingredients

  • 1 tbsp olive oil
  • 20 g butter
  • 3 large onions
  • 6 sausages
  • 150 ml double cream
  • 350 g dried pasta such as farfalle
  • 50 ml water
  • Salt and pepper
US Customary - Metric

Instructions

  • Peel, halve and finely slice the onions.
  • Put the onions into a pan with the olive oil, butter and a pinch of salt. Cook over a low heat for 45 minutes to 1 hour, stirring every now and then, until golden and caramelised.
  • Meanwhile, cook the sausages. Either bake them in the oven at 180°C for 25 minutes, or fry them for about 10 minutes, until cooked through. Slice into bite-sized pieces.
  • Cook the pasta according to packet instructions, then drain.
  • When the onions are caramelised, add the sliced sausages, 50ml water and double cream to the pan. Stir well.
  • Tip in the drained pasta and stir again until coated in the sauce.
  • Taste and add salt and pepper as needed before serving.
Nutrition Facts
Creamy Caramelised Onion and Sausage Pasta
Amount per Serving
Calories
940
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
22
g
Cholesterol
 
145
mg
48
%
Sodium
 
862
mg
37
%
Potassium
 
669
mg
19
%
Carbohydrates
 
74
g
25
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
33
g
66
%
Vitamin A
 
777
IU
16
%
Vitamin C
 
7
mg
8
%
Calcium
 
75
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • The onions need to cook slowly for 45 minutes to 1 hour. Don’t rush this step - it’s where the flavour comes from.
  • Keep the heat low. If the onions start to catch or brown too quickly, turn the heat down.
  • You can caramelise the onions ahead and keep them in the fridge for up to 3 days.
  • Use sausages you really like, as their flavour comes through in the finished dish.
  • If the sauce gets too thick, add another splash of water to loosen it.
  • Leftovers can be reheated with a splash of water or cream.
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