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.
Pork Sausage Meat(ContainsGluten, Sulphites)
Chicken Stock Powder
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
a) Pour the boiling water from your kettle and a pinch of salt into a large saucepan and bring back to the boil. b) Heat a splash of oil in a large frying pan over medium-high heat. c) Add the sausage meat and cook until starting to brown, 5 mins. Break it up into small chunks with a wooden spoon as it cooks.
a) Halve, peel and finely chop the red onion. b) Pick the sage leaves from their stalks and roughly chop (discard the stalks). c) Add the onion and sage to the pan with the sausage meat. Cook, stirring often, until beginning to soften, 3-4 mins.
a) Meanwhile, add the spaghetti to the pan of boiling water and cook for 11 minutes.
a) Once the sausage meat is browned and the onion softened stir in the stock powder and water (see ingredients for amount) b) Lower the heat to a simmer and cook until reduced by half, 2-3 mins.
a) When the spaghetti has 5 mins left, add the cavolo nero to the pan. TIP: Ensure it is completely submerged in the water - pop a lid on the pan if you need to. Cook for 5 more mins then drain them both in a colander. b) Stir the crème fraîche into the sauce and bring to the boil. Remove from the heat.
a) Taste the creamy sauce, reheat and add salt and pepperif necessary. b) Combine the sauce and pasta and share between bowls. c) Finish with a sprinkling of walnuts and cheese. DIG IN!