Hearty flavours for a super simple midweek meal
If you’re looking for a satisfyingly tasty and simple midweek meal, then caramelised onions and sausage pasta is a winner.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Serves: 4
- Difficulty: easy
- Ideal for: midweek meal, pasta night, family, crowd-pleaser
There’s something about the combination of caramelised onions and sausage that just feels like a warm hug in a bowl.
It’s that perfect balance of sweet, savoury, and super comforting flavours.
Now, take those flavours and swirl them into a bowl of pasta, and you’ve got a dish that’s guaranteed to be a midweek meal favourite.
Caramelised onions
Caramelised onions are one of those magical ingredients that take a little patience but reward you tenfold.
As they cook down, their natural sugars develop into a rich, golden sweetness that pairs beautifully with the hearty, slightly spiced depth of sausage.
It’s the kind of flavour layering that turns a simple dish into something special.
How to cook the perfect caramelised onions
Cooking them to perfection requires patience, but the result is worth it.
Here’s how to do it right:
1. Choose the Right Onions – Yellow onions work best for caramelisation, but white or red onions also develop great flavour.
2. Slice Evenly – Cut the onions into thin, even slices so they cook uniformly.
3. Low and Slow – Heat a large pan over medium-low heat with a mix of butter and olive oil.
4. Start Cooking – Add the onions and stir to coat them in the fat. Let them cook, stirring occasionally.
5. Be Patient – It takes time! Cook for at least 30–40 minutes, adjusting the heat if they start to brown too quickly.
6. Enhance the Flavour – A pinch of salt helps draw out moisture. Add a splash of balsamic vinegar or a bit of sugar for extra depth.
7. Deglaze the Pan – If onions start sticking, add a little water, broth, or wine to lift the flavourful bits from the pan.
Now, imagine folding those beautifully caramelised onions into a bowl of pasta with savoury sausage—it’s comfort food at its finest!
Caramelised onions and sausage pasta
What I love most about this pasta is its versatility.
You can switch up the type of sausage—spicy Italian for a kick, sweet fennel sausage for a milder touch, or even chicken sausage for something lighter.
Want to make it extra indulgent? A sprinkle of parmesan.
Feeling green? A handful of spinach tossed in at the end makes it feel just a little bit virtuous.
So the next time you’re looking for a meal that’s equal parts cozy and delicious, give caramelised onion and sausage pasta a try.
It’s simple, satisfying, and just fancy enough to make an ordinary night feel a little special.
For more great pasta dishes, visit here.
Recipe: Pipers Farm
Caramelised onions and sausage pasta
Ingredients
- 4 onions, sliced
- knob of butter
- 1 tbsp olive oil
- 6 high welfare sausages
- 2 garlic cloves thinly sliced,
- 1 tbsp heaped, wholegrain mustard
- 150 ml double cream
- free parsley, chopped
- sea salt and ground pepper
Instructions
- In a large frying pan (with a lid), on medium heat, add olive oil and a knob of butter butter, then add the onions and garlic.Season, stir, then turn the heat down and pop a lid on and cook for 35. -45 mins, stirring regularly.Remove the lid and turn the heat up a little for 5 mins to get a bit more colour on them before setting to one side.
- Using the same pan, add a little oil and the sausages. Cook until browned all over – approx. 10 mins. Once done, remove from the pan and let cool before you cut them into 2 cm slices.
- While the sausages cool, cook the pasta according to the packet's instructions.Drain the pasta water but keep about 1/2 cup to the side.
- Add the onions and sliced sausages back into the frying pan on low heat. Add in the wholegrain mustard and cream, season with pepper, and stir in. Then add the pasta water to make a nice creamy sauce.
- Add them back to the pan along with the onions. Return the pan to the heat. Now add the cream and mustard and enough pasta cooking water to give the sauce a nice loose consistency. Add the pasta and parsley. Mix together and serve with some more fresh parsley to garnish.
Video
Notes
