Sausage spaghetti
Prep time: 15 minsTotal time: 
Sausage spaghetti
Prep time: 15 minsTotal time: 
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.
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.
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
The sauce keeps for 2-3 days in the fridge, and freezes well.
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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.
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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.
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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.
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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.
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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.
