Tuesday, August 03, 2021


Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star


I RECENTLY had this pasta dished up to me, and it never fails to satisfy. I think the real star is the simplicity of the sauce, and allowing the sausage meat to stand out. Usually Italian sausages are really packed full of flavour so do try buy them over another type of sausage, but to be fair I have also made this with breakfast sausages and it still tastes great! I like to use rigatoni or penne, but just use your own favourite pasta shape, they all work.


Serves 2


200g short pasta

1 tbsp. olive oil

1 garlic clove, minced

2 Italian-style sausages, skin removed

1 red chilli

50ml red wine

1 red pepper, thinly sliced

70g pitted black olives

3 beef tomatoes, diced

5 tbsp. cream

Sea salt and freshly ground black pepper


For the sauce, heat the olive oil in a large frying pan and crumble in the sausage meat. Cook for a few minutes until the meat has browned, then add the minced garlic and the sliced peppers. Cook for a further minute before adding the wine and tomatoes. Turn the heat down to low.

Add the cream to the pan along with the red chilli and black olives. Season well with salt and pepper and simmer for 5 minutes on low heat.

For the pasta, bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Drain well, reserving some of the cooking water.

Put the pasta in a large serving bowl and pour over the hot sauce, mixing well with pasta tongs. Add some of the reserved cooking water and mix well.

Scatter with some chopped fresh parsley and a generous grating of Parmesan cheese.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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