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Tortiglioni Sausage Pasta

In this pasta recipe, we’ve made a simple tomato sauce and mixed it with soft salami for a punchy flavour. We love adding a splash of red wine, but this is totally optional, the sausage packs a lot of flavour as is. 


Yorkshire Pasta tortiglioni, 250g
Gay Farmer olive oil, a generous glug
Garlic clove, 1, chopped
Small onion, 1, finely diced
Salt and pepper, to season
Chilli flakes, a pinch
Capreolus soft salami
Red wine, a splash (optional)
Chopped tomatoes, 400g
Parmesan, freshly grated, to serve


1. Bring a pot of salted water to a boil.
2. In the meantime, pour a good drizzle of olive oil into a cold saucepan, add the garlic and onion, then bring up to a medium heat. NB: Avoid putting garlic in hot oil, it can burn rather quickly.
3. Season the onion and garlic with a little salt and pepper and cook for about 5 minutes, stirring occasionally.
4. Add a pinch of chilli flakes depending on your spice preference and cook for another minute.
5. Remove the skin from the Dorset Soft Salami and crush the salami with your fingers into the garlic and onions, using a wooden spoon to break it up. After 3-5 minutes the fat of the sausage will render. If using, add a splash of red wine and allow it to reduce.
6. Add in a can of chopped tomatoes.
7. Meanwhile, place the pasta onto cook for 12 minutes.
8. Once cooked, transfer the pasta straight from the pan to the tomato sausage sauce. Stir until combined, sprinkle over freshly grated Parmesan and serve.