One Pot Spagetti And Sausage In Creamy Tomato Sauce


When Jamie Oliver's 30 minute and 15 minute meal cook book, came out  and  after watching the series on television I wondered if he knew that not all of us come equipped with a dish washer, because if I was to use the food processor , the  4 pans I will spend another 15 minutes washing everything and wiping them.  Now don't get me wrong I love Jamie Oliver , but  you know what I mean right?

For me, my 30 minute meal has to come from  one pot recipes, so I have to spend less time washing up. This delicious spagetti dish came to me after I saw this recipe on Pinterest ( yes I know I seem to get a lot of inspiration from there these days and you can also find my pins there was well).

Anyway this really cool recipe uses one pot, everything is bunked in together and all that's left to do is wait for it cook. I mean how easy is that!!, and just one pot and a wooden spoon and tongs to wash!!. of course there are the four serving bowls and forks but still.....

Recipe : One Pot Spagetti  and Sausage in Creamy Tomato Sauce recipe adapted from One Pot Creamy Spagetti and Sausage Recipe.

Serves 4

about 350g spagetti,
1 pkt Gills Beef Sausages ( or any of your favorite precooked packet sausages about 6-8, I have never cooked with fresh ones so I can't really recommend it here)
1/2 bottle (500g) Tomato and Basil Pasta sauce( I used San Remo)
8 curry leaves ( optional, use fresh basil if you like)
1/4 scotch bonnet, finely chopped ( for the chilli lovers and adults, not  for kids)
2 1/2  cups water
1 onion , chopped
2  cloves garlic chopped
1/3 cup of Nestle cream, (about 1/3 cup  cream) or use normal cream  ( I going towards easily available products around here)
pepper
salt
olive oil


First, remove the casing of the sausages if using the Gills variety. Cut into slices.

Heat olive oil ( about 1-2 tbsp) , add the onion  garlic , curry leaves and sausages and  saute till onions soften a little and the sausages turn a little colour. Add  the scotch bonnet, pasta sauce, water, season with big pinch of salt.

Break the spagetti in half and add to the pan and bring the pan to a quick boil then simmer covered till the pasta is cooked through. The sauce would be quite reduced by now.

Stir the cream a bit as it is usually a big blob when you remove it from the can, then stir it in.  Cook for a minute or two, and then taste , adjust seasoning and  serve immediately.

This is best made one hour ahead of serving if you make  this pasta early  and serve it later you will get  over cooked mushy spagetti which is really unpleasant to eat. 



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