Creamy Sausage Bolognese

Crumbled sausage meat in a creamy tomato sauce with a tiny chilli kick is delicious and makes this Creamy Sausage Bolognese a true favourite and an easy dish for mid-week!


  • 2 tablespoons olive oil
  • 1 red pepper, finely sliced
  • 1/2 onion, finely chopped
  • 1-2 garlic cloves, finely chopped or grated
  • 450g (1 pound) herbed pork sausages, skins removed
  • 500ml (2 cups) chicken stock
  • 125ml (1/2 cup) chopped tomatoes (from a tin)
  • 1 tablespoon tomato purée
  • 125ml (1/2 cup) double cream
  • 30g (1oz) grated Parmesan
  • finely chopped fresh parsley, to serve

Spices -

  • 1 teaspoon dried oregano
  • 1 teaspoon, smoked paprika
  • 1/4 teaspoon chilli flakes
  • salt and pepper, to taste


  1. Heat the oil in a large saucepan over a medium heat and sauté the sliced pepper for 2 minutes, stirring all the time.
  2. Add the onion and garlic to the pan and cook for a further 3 minutes.
  3. Now add the spices and the sausages, breaking up the meat into small pieces as you add it. Stir all the time (adding a little more oil if the meat starts to stick). Cook for 3-5 minutes until the meat is browned and cooked through - the duration will depend on how much the sausages have broken into mince rather than 'meatballs'.
  4. Pour in the chicken stock, chopped tomatoes and tomato purée and bring to the boil. Simmer for 10 minutes.
  5. Add the cream and Parmesan and stir well, making sure that the sauce is heated through.
  6. Taste and adjust seasoning.
  7. Serve with your favourite pasta


  • This pasta sauce comes together quickly, so get your prep done before you start the cooking.
  • The quantities here produce a very lightly spiced dish. Adjust the chilli flakes if you like more heat.