Sausage Naga Alfredo

Sausage Naga Alfredo
Sausage Naga Alfredo
Sausage Naga Alfredo
Sausage Naga Alfredo


Prep time
5 minutes
Cooking time
25 minutes
Serves 4
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 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

Cooking Method

  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.

Don’t have Flaming Naga Chilli Sauce?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?

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