Penne with Sausages in Tomato Cream Sauce

Penne Rigate 150g (or for two)
2 Johnsonville Sausages with Beddar Cheddar, sliced
2 cloves Garlic, finely sliced
30ml Bulla's Thickened Cream (or 1/3 tub)
1 tablespoon Tomato Paste
2 or 3 Basil Leaves
3 tablespoons Olive Oil
Cracked Black Pepper to taste

Shaved Parmesan


Bring water to boil in saucepan - add 2 teaspoonful salt + dash of olive oil. Cook pasta till al dente (see instructions on packet) while preparing sauce.


Heat Olive Oil in skillet and saute sausage slices and garlic till they're slightly brown, then add the cream and cook for another 5 minutes on low heat before adding the tomato paste.

Bringing them together:

Add 3 tablespoons of water from the pasta, drain the pasta and dump them all into the skillet, turn off heat and stir through.

Serves 2