Midweek Pasta – Spaghettoni With Italian Sausage And Tomatoes


This has turned into a tummies’ favourite in the past month. A very simple but delicious meal that can be whipped up in minutes but do make sure you get the best ingredients you can lay your hands on. You can make the ‘sauce’ before hand and just cook the pasta when you are ready to eat. Feel free to use any good quality sausages of you choice or use a selection of different colour cherry tomatoes for a more colourful dish. Do people seriously buy Continental pasta sauce?
P.S I do find spaghettoni works best with this dish

serves 4
you’ll need;
500 g of good quality Italian pork sausages, casing removed and browned
2 large tomatoes, blanched, skinned and chopped
a punnet of cherry tomatoes, halved
1 shallot, finely chopped
3 garlic cloves, sliced
3 chillies, sliced
250 g of baby spinach
few sprigs of sage, chopped
1 packet of spaghettoni, cooked til al dante
olive oil
salt and pepper to taste

Have all the ingredients standby.

Saute garlic, shallot and chilies with olive oil for a minute.

Add the chopped tomatoes and cook for a further 2 minutes.

Next mix in the cooked sausage meat and continue to cook on medium heat, add in half of the chopped sage and check for seasonings.

Mix drained pasta with the ‘sauce’, baby spinach, cherry tomatoes and half a cup of the pasta cooking water.

Serve immediately with some chopped sage, a drizzle of olive oil and grated parmesan cheese.

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