Elicoidali With Sausage, Caramelised Onion And Herb Oil

Spend less time cooking and more time eating with this flavour-packed dish. The sauce cooks in the time it takes to make your pasta. Pronto.
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Elicoidali With Sausage, Caramelised Onion And Herb Oil

Elicoidali With Sausage, Caramelised Onion And Herb Oil

5 from 1 vote








  • 4 Tbsp 4 extra virgin olive oil, plus extra

  • 2 Tbsp 2 flat-leaf parsley, finely chopped

  • 2 Tbsp 2 oregano leaves, finely chopped

  • Pinch dried chilli flakes

  • Salt and pepper, to season

  • 400 g 400 elicoidali pasta

  • 400 g 400 Italian sausages (about 4)

  • ½ cup ½ caramelised onion relish

  • 2 Tbsp 2 tomato paste

  • 2 cloves 2 garlic, minced

  • 1 Tbsp 1 caramelised balsamic vinegar

  • 4 handfuls 4 baby spinach leaves

  • Fresh ricotta and finely grated pecorino, to serve


  • To make herb oil, combine olive oil, parsley, oregano and chilli in a small bowl. Season and set aside.
  • Bring a large pot of salted water to the boil. Add elicoidali, stir and cook according to packet instructions.
  • Meanwhile, heat a little extra oil in a large non-stick frying pan over medium-high heat. Squeeze sausage filling from the casings into the pan in bite-size pieces. Cook for 6 minutes, stirring until cooked through. Reduce heat and stir in relish, tomato paste, garlic and balsamic vinegar. Cook for 1 minute and set aside.
  • Drain elicoidali one minute before suggested time, reserving ½ cup of the pasta water. Add drained pasta and spinach leaves to sausage mix, then toss. Cook at medium heat for the final minute until pasta is al dente, adding pasta water as desired to loosen the sauce. Season.
  • Serve topped with spoonfuls of herb oil, dollops of ricotta and grated pecorino.

Did you make this recipe?

Tag @marketmag_au on Instagram and hashtag your creation

Cook's tip...

Any leftover herb oil will be a welcome addition to a simple cheese and tomato toastie, a tray of roast spuds or a perfectly cooked chicken breast fillet.

Leave a Review or share your tips!

Your email address will not be published.

What's Trending Now

Hit enter to search or ESC to close

Don't miss a thing!

Get all our latest recipes, cooking tips and tricks, gardening ideas and all things happening in-store at Harris Farm in your inbox every week.