Sausage stroganoff spaghetti recipe
Created by The Tesco Recipes team
This simple sausage spaghetti is the perfect dinner after a busy day. Fry off the sausages until they're nice and crispy then stir through a stroganoff-style creamy sauce. It's hearty, warming and on the table in 30 minutes.
See method- Serves 4
- Takes 30 mins
- 649 calories / serving
- Freezable
Ingredients
- 454g pack reduced-fat pork sausages
- ½ tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1½ tbsp smoked paprika
- 1 chicken stock pot, made up to 500ml
- 350g spaghetti
- 150ml 50% less fat crème fraîche
- 10g fresh flat-leaf parsley, chopped
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Shop ingredientsEach serving contains
- Energy
- 2735kJ 649.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 2.0g
- Sugars
- 9g
of the Reference intake
Carbohydrate 83.1gProtein 31.5gFibre 8.1g
Method
- Squeeze the meat out of the sausages into a bowl.
- Heat the oil in a frying pan over a medium-high heat and fry the meat for 5-6 mins, breaking up with a spoon, until browned. Add the onion and cook for 4-5 mins more until golden.
- Add the garlic and paprika and cook, stirring, for 2 mins. Add the stock and stir, scraping up any bits in the base of the pan. Simmer over a low-medium heat for 10-12 mins until reduced.
- Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml cooking water.
- When the spaghetti is nearly cooked, stir the crème fraîche into the sauce; season to taste with pepper. Stir in the spaghetti, reserved cooking water and most of the parsley; toss well. Scatter with the remaining parsley and a little ground black pepper to serve.
- See more Sausage recipes
Freezing and defrosting guidelines
Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
