Uploaded March 2026 | Updated September 2026, 1 week ago
An easy family-pleasing dinner, this Creamy Cheesy Pasta with Sausage and Crispy Bacon can be ready, on the table, in 20 minutes.
A fantastic comfort food dinner using simple everyday ingredients.
Ingredients
4 good quality pork sausages about 270g/9.5oz
400 g (14 oz) spirali pasta (or your favourite pasta shapes)
8 rashers (strips) streaky bacon (about 125g/4.5oz)
1 tbsp sunflower oil
1 onion peeled and finely chopped
150 g (1 ½ packed cups) grated mature/strong cheddar cheese
180 ml (3/4 cup) double (heavy) cream
½ tsp black pepper
2 tbsp freshly chopped parsley
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Place the sausages on a baking sheet and place in the oven to cook for approx 20 minutes, until golden brown and cooked through. Then remove from the oven and place on a chopping board.
✅Meanwhile, cook the pasta in boiling water as per the cooking instructions, until al dente, then drain in a colander, reserving about a cup of the pasta cooking water.
✅While the pasta and sausages are cooking place a large frying pan over a medium heat to heat up.
✅Once hot, place the bacon in the pan and cook for about 5-6 minutes, turning once during cooking, until browned and crispy. Remove from the pan and place on a chopping board.
✅Add the tablespoon of oil to the bacon fat that’s already in the frying pan.
✅Add the onion to the pan and cook for 5 minutes, stirring often, until the onion has softened.
✅By now the pasta should be ready (remember to save a cup of the pasta water when draining the pasta). Add the drained pasta to the frying pan with the onion.
✅Add the cheese, cream, and pepper to the pan and stir together with the pasta until the cheese has melted.
✅Slice the cooked sausages and bacon on the chopping board and add to the pan with the pasta.
✅Stir everything together.
✅If you want to loosen the sauce slightly, add splashes of the pasta cooking water until the sauce is thinned to your liking.
✅Transfer the pasta to bowls and serve topped with fresh parsley and a little more black pepper if you like.
An easy family-pleasing dinner, this Creamy Cheesy Pasta with Sausage and Crispy Bacon can be ready, on the table, in 20 minutes.
A fantastic comfort food dinner using simple everyday ingredients.
Ingredients
4 good quality pork sausages about 270g/9.5oz
400 g (14 oz) spirali pasta (or your favourite pasta shapes)
8 rashers (strips) streaky bacon (about 125g/4.5oz)
1 tbsp sunflower oil
1 onion peeled and finely chopped
150 g (1 ½ packed cups) grated mature/strong cheddar cheese
180 ml (3/4 cup) double (heavy) cream
½ tsp black pepper
2 tbsp freshly chopped parsley
Instructions
✅Preheat the oven to 200C/400F (fan).
✅Place the sausages on a baking sheet and place in the oven to cook for approx 20 minutes, until golden brown and cooked through. Then remove from the oven and place on a chopping board.
✅Meanwhile, cook the pasta in boiling water as per the cooking instructions, until al dente, then drain in a colander, reserving about a cup of the pasta cooking water.
✅While the pasta and sausages are cooking place a large frying pan over a medium heat to heat up.
✅Once hot, place the bacon in the pan and cook for about 5-6 minutes, turning once during cooking, until browned and crispy. Remove from the pan and place on a chopping board.
✅Add the tablespoon of oil to the bacon fat that’s already in the frying pan.
✅Add the onion to the pan and cook for 5 minutes, stirring often, until the onion has softened.
✅By now the pasta should be ready (remember to save a cup of the pasta water when draining the pasta). Add the drained pasta to the frying pan with the onion.
✅Add the cheese, cream, and pepper to the pan and stir together with the pasta until the cheese has melted.
✅Slice the cooked sausages and bacon on the chopping board and add to the pan with the pasta.
✅Stir everything together.
✅If you want to loosen the sauce slightly, add splashes of the pasta cooking water until the sauce is thinned to your liking.
✅Transfer the pasta to bowls and serve topped with fresh parsley and a little more black pepper if you like.
