I like to get something a little different each time I do my weekly grocery shopping; an ingredient that I don't usually get. This time it was lamb sausage. Although I love cooking and eating lamb it's not an everyday type of meat for me, however, this week I wanted to tantalize my tastesbuds a bit and experiment with this full flavoured meat in my kitchen. The result was seriously yummy. I will be making this one again for sure! Now although I used macaroni as my pasta of choice, you could of course use penne, rigatoni or any other pasta that you like.

Serves 4


  • 1-1/2 cup whole grain macaroni
  • 1 tbsp olive oil
  • 5 lamb sausages, out of their casings (around 208g)
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • coarse salt and freshly cracked black pepper
  • 5 mushrooms, sliced thin
  • 1/2 cup beef broth
  • 1/4 cup mild salsa
  • 1-1/2 cups chopped fresh spinach
  • 1/4 cup half and half cream
  • 1 tomato, chopped
  • 1 cup frozen peas
  • handful of chopped fresh parsley
  • 5 fresh basil leaves, sliced thin

1. Put on a pot of boiling water and cook the macaroni until al dente. Heat oil in a large deep skillet on medium heat, and start to cook the lamb sausage for about 5 minutes. Break up the sausage using your wooden spoon. Drain most of the oil that comes out of the sausage.

2. Saute the onion and garlic for 2 minutes, making sure to season with salt and pepper. Add in the sliced mushrooms and deglaze the pan with the beef broth. Scrap up the lamb bits from the bottom of the pan.

3. Quickly add in the salsa, spinach, cream, chopped tomatoes and the frozen peas. Cook down for another minute, then quickly add in the cooked pasta. Sprinkle in the chopped fresh parsley and the sliced basil leaves. Gently combine all of the ingredients together for a minute, then serve immediately.

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