Monday again? Fine. Let’s at least give ourselves something good to eat while we cope.
Speedy Sausage Spaghetti
SERVES 2 // READY IN 20 MINS // 704 CALS
This is one of those good, steady pastas for cold evenings. The sausagemeat gives the sauce a lot of flavour without any extra work, and it’s the cosy kind of dinner that feels right for a weekday in the run up to December. It has all the comfort of a winter dish, but without tasting even slightly like Christmas. Just simple, tasty pasta that comes together quickly.
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Speedy Sausage Spaghetti
SERVES 2 // READY IN 20 MINS // 704 CALS
INGREDIENTS
half an onion
120g (4oz) chestnut mushrooms
225g (8oz) sausage meat
180g (6oz) wholemeal spaghetti
1 tbsp tomato paste
1 heaped tsp garlic paste
1 x 400g (14oz) can chopped (crushed) tomatoes
half a chicken stock cube
1 tsp oregano (dried)
1 tsp sugar
1 tsp red wine vinegar
10g (1 heaped tsp) parmesan, finely grated
METHOD
STEP 1
Peel and chop the onion. Wash and slice the mushrooms.
STEP 2
Bring a pan of water to the boil. Add a drop of oil and a pinch of salt. When boiling, add the spaghetti and gently push down until fully submerged. Cook for 8-10 mins, or according to pack instructions. When cooked, drain the pasta and return to the pan with a drop of oil stirred through to stop it sticking together.
STEP 3
Heat a large frying pan on a med-high heat. When up to temperature, add the sausage meat, breaking it up with a wooden spoon as it cooks. Season with salt and pepper.
When the meat is just starting to brown, add in the sliced mushrooms and fry, stirring regularly for 3-4 mins, or until the sausagemeat is cooked through. If there’s excess fat from the sausagemeat, drain it off (I use a piece of kitchen roll to soak up the fat directly in the pan - but be careful as it’s very very hot!!!)
STEP 4
Add the tomato and garlic pastes and stir-fry for 30 seconds before adding the chopped tomatoes, stock cube, oregano, sugar and red wine vinegar. Add a little extra water - 100ml/half cup (2 person), 200ml/cup (4 person). Bring up to a gentle simmer and cook for a further 5 minutes.
STEP 5
Stir the cooked pasta through the sauce and cook for another minute or two.
STEP 6
Distribute between your serving dishes and finish with the grated parmesan.
NUTRITIONAL INFO (PER SERVING)
704 CALS // 36G PROTEIN // 26G FAT // 80G CARBS
💫SUBS & TIPS
Feel free to use any pasta with this dish. I think wholemeal is lovely with the earthiness of the mushrooms. But literally whatever is in your cupboard. If you want to up the green content - spinach, peas or edamame (soya beans) from your freezer can be added for the last 5 minutes of simmering time.
❄ FREEZER FRIENDLY
This is a great dish to cook in bulk as the sausage meat sauce is perfect freezer fodder. Obviously cook the pasta fresh.
Free Recipe Card
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Warm, comforting and very easy to cook. A nice one to keep close as the evenings get darker and the weeks start to fill up.