Please wait, the site is loading...

Sausage spaghetti


Serves: 4
timePrep time: 15 mins
timeTotal time:
Sausage spaghetti
Recipe photograph by Dan Jones
A simple sausage spaghetti recipe for a fuss-free and delicious dinner for family or friends

Serves: 4
timePrep time: 15 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
816Kcal
Fat
37gr
Saturates
13gr
Carbs
71gr
Sugars
9gr
Fibre
14gr
Protein
36gr
Salt
1.8gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes
Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 2 tbsp olive oil
  • 500g pork sausage meat (or use skinned sausages of your choice)
  • 400g wholemeal spelt spaghetti (use regular if preferred)
  • 2 garlic cloves, crushed
  • ½ x 20g pack sage, leaves finely chopped (or 2 tsp dried sage)
  • 125ml white wine
  • 1 large courgette, grated coarsely
  • 75g tomato purée
  • 60g wild rocket
  • 40g Parmesan, shaved

Step by step

Get ahead

The sauce keeps for 2-3 days in the fridge, and freezes well.

  1. Bring a pan of salted water to the boil. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan on a medium-high heat. Add the sausage meat and break it up with a wooden spoon as it browns.

  2. Add the spaghetti to the boiling water. Cook for 8 minutes or until al dente. Reserve 150ml of the pasta cooking water for the sauce.

  3. When the sausage meat has been cooking for around 3 minutes, add the garlic and sage, and cook for a further minute. Add the white wine to the pan and continue cooking for 2 minutes or until the wine has almost evaporated.

  4. Add the courgette to the frying pan, stir to combine and cook for 1 minute. Add the tomato purée and 100ml of the pasta water, season and cook for 2 minutes until the sauce is silky. Add more of the reserved water if it looks too dry.

  5. Drain the spaghetti, return to the pan and toss with the remaining olive oil. Divide the spaghetti between plates, top with the sausage ragu, sprinkle over the rocket and Parmesan, and finish with some black pepper.

You might also like...