Paula's 'pasta please' weekday winner recipe
Whenever Paula's kids have friends over after school, they get to choose what's on the menu. Every time she hears those two simple words, 'pasta please', she turns to her Richmond Chicken Sausage spaghetti because she knows it's always a winner. She also manages to sneak in hand-picked yellow peppers, fresh spinach and tender peas, so not only do all the kids win, she does too.
See method- Serves 4
- 20 mins to prepare and 30 mins to cook
- 601 calories / serving
Ingredients
- 8-pack Richmond Chicken Sausages
- 2 yellow peppers, sliced
- 1 tbsp olive oil
- 15g golden breadcrumbs
- 20g grated pecorino
- 2 garlic cloves, crushed
- 400g plum tomatoes
- 300g spaghetti
- 100g frozen garden peas, blanched
- 100g baby spinach
- 15g fresh basil
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Shop ingredientsEach serving contains
- Energy
- 2540kJ 601.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 14g
of the Reference intake
Carbohydrate 86.6gProtein 28.8gFibre 7.3g
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Method
- Preheat the oven to gas 6, 200˚C, fan 180˚C. Put the Richmond Chicken Sausages and peppers on a baking tray, drizzle with ½ tbsp oil and roast for 20-25 mins, turning once.
- Mix the breadcrumbs and pecorino in a small bowl. Tip onto a small lined baking tray and cook in the oven for 5 mins, stirring halfway. Remove from the oven and set aside.
- Heat ½ tbsp oil in a large saucepan. Add the garlic and fry for 1-2 mins. Add the tomatoes and 200ml water; season with pepper. Simmer for 20 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta to pack instructions.
- Remove the sausages from the oven and slice. Stir the peas, spinach and basil through the tomato sauce until heated through, then add the sausages, peppers and pasta. Scatter with the cheesy breadcrumbs to serve.
- Little help: Use any combination of veg your family loves – sweetcorn or mushrooms would work well.
