HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Pork, Sage And Onion Spaghetti
Creamy Pork, Sage and Onion Spaghetti

Creamy Pork, Sage and Onion Spaghetti

with Cavolo Nero

Read more


Allergens:SulphitesCereals containing glutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

225 grams

Pork and Oregano Sausage Meat


1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

½ bunch(es)


180 grams


(ContainsCereals containing gluten)

10 grams

Chicken Stock Paste

100 grams

Cavolo Nero

150 grams

Creme Fraiche


25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3749 kJ
Energy (kcal)896 kcal
Fat48.0 g
of which saturates21.0 g
Carbohydrate83 g
of which sugars9.0 g
Protein37 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the spaghetti and cavolo nero. b) Meanwhile, heat a splash of oil in a large frying pan on medium-high heat. c) Add the sausage meat and cook until starting to brown, 4-5 mins. d) Break it up into small chunks with a wooden spoon as it cooks.IMPORTANT: Wash your hands and equipment after handling raw meat.


a) Meanwhile, halve, peel and chop the red onion into small pieces. b) Peel and grate the garlic (or use a garlic press). c) Pick the sage leaves from their stalks and roughly chop (discard the stalks). d) Add the chopped onion, sage and garlic to the pan with the sausage meat. e) Cook, stirring often, until the onion begins to soften, 3-4 mins.


a) When the water is boiling, add the spaghetti to the pan and cook until tender, 8 mins.


a) When the sausage meat has browned and the onion softened, stir in the chicken stock paste and water (see ingredients for amount) and lower the heat to a simmer. b) Cook until reduced by half, 2-3 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.


a) When the spaghetti has 5 mins left, add the cavolo nero to the pan. TIP: Ensure the cavolo nero is completely submerged in the water - pop a lid on the pan if you need to. b) Cook for 5 mins, then drain the spaghetti and cavolo nero in a colander. c) Stir the creme fraiche into the sauce and bring to the boil. Remove from the heat.


a) Taste the creamy sauce and season with salt and pepper if necessary. b) Mix the sauce and spaghetti together then share between your bowls. c) Finish with a sprinkle of grated hard Italian style cheese.Enjoy!