Fettuccine with sausage and balsamic vinegar

Cook & Prep Time

40 min



Fettuccine with sausage and balsamic vinegar

A tasty pasta dish with a rich and delicious flavour!


  • 300g egg fettuccine
  • 225g canned organic chopped tomatoes
  • 85g fresh pure pork sausages, skinned and crumbled
  • 30g butter
  • 1 tbsp balsamic vinegar
  • 1 onion, chopped very finely
  • a pinch of marjoram
  • salt and pepper


Step 1

Melt the butter in a large frying pan and add the finely chopped onion and the crumbled sausage meat. Mix well and cook over medium-low heat for about ten minutes.

Step 2

Then add the organic chopped tomatoes. Season with salt and pepper and cook for another ten minutes.

Step 3

In the meantime, bring plenty of water to boil in a large saucepan, salt and cook the fetticcine; drain al dente. Toss the fettuccine into the sausage and tomato sauce in the frying pan and mix very well for a minute over the heat so the sauce coats all the pasta.

To serve, divide into portions and drizzle with the balsamic vinegar. Serve immediately, piping hot.