Cooking Time: 20 minutes
Preparation Time: 15 minutes

Serves: 6


1 pack

Eskort Gold Medal Pork Sausages 375 g

1 pack

Eskort Rindless Back Bacon 200 g, chopped

350 g

cherry tomatoes


fresh basil

2 cloves

garlic, minced and chopped


onion, chopped

250 ml



fettuccine pasta


French loaf


Fry the Pork Sausages in a pan until golden brown, then remove from the pan and chop up into smaller pieces.

Fry the garlic and onion in a pan with olive oil.

Set a pot to boil and cook the fettuccine according to instructions.

In a separate pan, fry the Bacon.

Add the Pork Sausages and Bacon to the onions and fry together for another 5 minutes.

Add the cream, fresh basil and cherry tomatoes and cook together for 5 - 8 minutes.

Serve the fettuccine with a generous amount of creamy pork and cherry tomato sauce. Serve with a crispy French loaf or ciabatta loaf to top it off.

Carb Conscious:
Swap out the fettuccine for spiralised baby marrow or carrots. Steam and serve as the pasta base.

Download recipe.