Chicken Sausage and Chilli Pasta

Shopping List

  • 3 tsp olive oil
  • 1 pack Richmond Chicken Sausages
  • 3 garlic cloves
  • 1 red chilli, thinly sliced
  • 150g cherry tomatoes
  • 400g short pasta e.g penne
  • 150g spinach (optional)
  • 75g grated parmesan
Step 1 Bring a pan of salted water to the boil ready to cook the pasta. Add the Spaghetti and cook for 10-12 minutes until it has a slight bite left to it.
Step 2 Heat the oil in frying pan on medium heat and add the sliced peppers and cook for 5 minutes until they begin to soften.
Step 3 After 5 minutes add the meatballs to the pan along with the tomato sauce and turn the heat down to low, letting it all simmer gently.
Step 4 Drain the Spaghetti, reserving a small cup of the cooking water. Place the Spaghetti back in the sauce pan along with the chopped spinach and the meatballs and sauce. Stir together to coat the Spaghetti and mix in the spinach which will cook with the heat of the sauce. If the sauce is too thick add a little of the reserved pasta water.
Step 5 Serve in to bowls and sprinkle over the grated mozzarella or parmesan.
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