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Pork, Sage and Onion Spaghetti

Pork, Sage and Onion Spaghetti

with Walnuts and Cavolo Nero

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Wholesome, satisfying and full of festive flavour, our pork, sage and onion spaghetti is the perfect recipe for cosy nights at home. The creamy crème fraîche sauce brings all the flavours in this dish together, with the crunchy chopped walnuts giving it a lovely texture. Toss everything together, coating the spaghetti in the velvety sauce, serve in deep bowls and top with cheese - it’s a guaranteed crowd pleaser.

Allergens:Cereals containing GlutenSulphitesMilkNutsEgg

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 Sausage Meat

(ContainsCereals containing Gluten, Sulphites)

1 unit(s)

Red Onion

½ bunch(es)


200 grams

Wheat Spaghetti

(ContainsCereals containing Gluten)

½ pot(s)

KNORR Chicken Stock

1 bag(s)

Cavolo Nero

100 grams

Creme Fraiche


1 bag(s)



½ pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3874 kJ
Energy (kcal)926 kcal
Fat48.0 g
of which saturates18.0 g
Carbohydrate91 g
of which sugars12.0 g
Protein41 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with a pinch of salt for the pasta and cavolo nero. Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. Add the sausagemeat and cook until starting to brown, 5 mins. Break it up into small chunks with a wooden spoon as it cooks.


Meanwhile, halve, peel and finely chop the red onion. Pick the sage leaves from their stalks and roughly chop (discard the stalks). Add the chopped onion and sage to the pan with the sausagemeat. Cook, stirring often, until beginning to soften, 3-4 mins.


Meanwhile, add the spaghetti (see ingredients for amount) to the pan of boiling water and cook for 8 minutes.


When the sausagemeat is browned and the onion softened stir in the chicken stock pot and water (see ingredients for amount), stir to dissolve the stock pot, then lower the heat to a simmer. Cook till reduced by half, 2-3 mins.


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


Taste the creamy sauce, reheat and add salt and pepper if necessary. Mix the sauce and pasta together and share between your bowls. Finish with a sprinkle of walnuts and the hard Italian cheese. Dig in!