Caramelised Onion Fettuccine

Serves 4
Time 30 minutes


500g fettuccine 

3 brown onions, thinly sliced 

4 tbsp extra virgin olive oil

4 Italian pork and fennel sausages, raw, casing removed

1 long red chilli, thinly sliced 

1 tbsp capers

¼ cup green olives 

1 punnet baby Roma tomatoes, halved

50g butter 

1 bunch basil, leaves picked finely chopped 

1 bunch parsley, leaves picked finely chopped 

200g parmesan, freshly grated

Salt & Pepper, to taste


Caramelise the onions on a gentle low heat with olive oil for 15 minutes or until soft. Continue to stir the onions to ensure they don’t burn. 

Turn up to medium heat, then cut the sausages into the pan in large bite-sized pieces. Add pasta to a pot of rapidly boiling salted water, cook following packet instructions.

Add tomatoes, olives, capers and chilli to the pan, season with pepper and stir through for a few minutes until they break down. Add in the butter and herbs, and toss through to combine. Season with salt and pepper. Add in a ladle of the pasta water to the pan.

Once pasta is cooked, drain and add to the onion and sausage mixture and toss it through until everything is evenly combined.

Add parmesan cheese on top to serve.