Chicken sausage pasta
Enjoy our chicken sausage pasta for a midweek meal – it’s tasty, quick and full of veg, and you can add carrots, sweetcorn or peas to bump the veg count up further, if you like
-
Prep:15 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 707
-
fat 13g
-
saturates 3g
-
carbs 107g
-
sugars 0g
-
fibre 9g
-
protein 36g
-
salt 1.34g
Ingredients
- 1 tbsp sunflower oil
- 1 onion, chopped
- 400g chicken sausage, sliced
- 1 large garlic clove, crushed or finely grated
- 200g roasted red peppers, chopped
- 1 tsp ground cumin (optional)
- ½ tsp chilli flakes (optional)
- 400g can chopped tomatoes
- 100g spinach
- 500g penne or rigatoni pasta
Method
Heat the oil in a large lidded frying pan or saucepan over a medium heat and fry the onion for 5 mins until beginning to soften. Tip in the sausage pieces and fry for 4-5 mins until beginning to brown. Tip in the garlic, peppers, cumin and chilli, if using, season well and stir to combine. Cook for 2-3 mins more until fragrant, then tip in the chopped tomatoes and half a can of water. Reduce the heat to a simmer and cook for another 10-15 mins until the liquid has reduced a little and the sausages are cooked through. Add the spinach, stir, cover and cook for 3-5 mins more until the spinach has wilted, then mix to combine.
Meanwhile, cook the pasta following pack instructions. Drain, reserving a cupful of the pasta water.
Tip the cooked pasta into the sauce and stir gently to combine. Cook for a 2-3 mins, then stir in some of the reserved pasta water if the sauce needs to be loosened. Serve.
