Speedy Sausage Spaghetti - cosy, quick and very weeknight friendly
A simple bowl of pasta with mushrooms and sausagemeat. Warm, comforting and ready in 20.
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.
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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.