Italian Sausage, Spinach & Pea Spaghetti
An Original Recipe by Lorraine Elliott
Preparation time: 2 minutes
Cooking time: 8 minutes
Serves 2 hearty servings
- 250g/8.8ozs. spaghetti
- Oil for frying
- 300g/10.6ozs. Italian sausages, skins removed
- 2 cloves garlic, peeled and thinly sliced
- 3 cups English or baby spinach leaves
- 1/2 cup peas
- 1/2 cup wine or chicken stock
- 1 cup/250ml/8.8flozs pasta water (reserved from cooking the pasta)
- Salt and pepper to taste
- Chilli flakes (optional)
- Parmesan or pecorino to serve
Step 1 - Start the spaghetti onto boil in plenty of salted, boiling water. While the spaghetti is cooking, heat a frying pan and add 2 tablespoons of oil and add sausages and cook making sure to break the clumps of meat up (I use a potato masher). Add garlic when almost cooked through and fry for another minute. Add the spinach, peas and wine and cook until spinach wilts and peas are cooked, around 3-4 minutes. Add half a cup of the pasta water and season with salt and pepper.
Step 2 - By now the pasta should be cooked. Drain the water and toss the spaghetti in coating it with the sauce adding more pasta water if needed. Serve with cheese, chilli flakes and an extra grate of pepper.