Cowdray Estate

Try this simple, award-winning meal from Cowdray, using Great Taste approved produce from the Farm Shop.

Cowdray’s Spicy Italian Sausages and the Chocolate Mousse Cake have both just been awarded a gold star in the prestigious Great Taste Awards 2025. To celebrate, try cooking at home this Spicy Italian Tagliatelle. It is made with award-winning Cowdray Italian sausages and Great Taste produce including ‘La Tua’ tagliatelle alongside other premium quality ingredients, all of which are available from the Farm Shop.

The Spicy Italian Sausage and the tagliatelle recipe was created by Cowdray butcher Sarah Finch. She was inspired by her American upbringing, where spicy Italian sausages were a staple.

The recipe also includes olive oil from Susana & Daughter’s early harvest extra-virgin olive oil. Susana & Daughter’s is a small, sustainable family business based at Cowdray, where founder Susana Perez makes her natural, wholesome kefir using only the milk from the Cowdray Estate herd.

The award-winning chocolate mousse cake is perfect for an autumnal pudding. Prepared and baked in the Cowdray Farm Shop by a talented team of pastry chefs it is one of the most popular cakes.

The cake is delicious heated or cold and can be served with ice cream, cream or crème fraiche.

Enjoy a hearty Cowdray inspired Autumnal dinner for friends and family.

Spicy Italian Tagliatelle

(Serves two)

Ingredients:

500g Cowdray Spicy Italian sausage meat
250g pack of La Tua fresh Tagliatelle
400g tin of Viani San Marzano tomatoes
2 tbsp Susana and Daughter’s early harvest extra-virgin olive oil (plus more for drizzling)
1 onion, finely diced
1 tbsp sugar
1 tsp red wine vinegar
A small handful of basil leaves, sliced finely
Grated Parmigiano Reggiano, to taste.

Recipe:

Add oil to a hot pan, followed by the diced onion. On a medium heat, cook the onions until translucent, stirring occasionally so they don’t catch.
Once cooked, crumble the sausage meat into the pan in small chunks and heat through until cooked and crispy.
Deglaze the pan with the red wine vinegar, then add the tinned tomatoes, stirring to incorporate all the ingredients.
Next, pop the sugar in and give it another stir through. Turn down to a low heat and leave to very gently simmer and thicken while you cook your pasta, following cooking times on the packet.
Meanwhile chiffonade your basil and grate your parmesan. Once the pasta is cooked and drained, add a drizzle more of Susana’s olive oil to keep the pasta from sticking.
Remove the sauce, add the basil and parmesan and stir through the pasta, before serving.