Sausage Naga Alfredo

Sausage Naga Alfredo


340g pork and herb sausages

4 cloves garlic, finely chopped

1tbsp olive oil

340ml milk, plus 55ml for the sauce

340ml chicken stock, plus 55ml for the sauce

450g jar roasted red peppers, drained and puréed (alternatively you can use 220ml Roast Red Pepper Sauce)

200g goats cheese

50g grated parmesan

Salt and pepper, to taste

3 handfuls fresh spinach

340g pasta of your choice

4tbsp Flaming Naga Chilli Sauce

Print Recipe


  1. Remove the casing from the sausages and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.
  2. In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
  3. Stir in chicken stock, puréed roasted red pepper, milk, pasta and Flaming Naga Chilli Sauce. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.
  4. Stir in the spinach, one handful at a time, and cook until wilted and hot.
  5. Stir in the goats cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

Serves 4                                                           

Prep time: 5 minutes    Cooking time: 25 minutes

View More Recipes