Chicken Sausage Spaghetti

Name: Chicken Sausage Spaghetti in creamy pesto rosso sauce with bell pepper & tomato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Onion; 1 piece Garlic; 2 piece Roma tomato; 1 piece Bell pepper; 4 piece Chicken sausage; 200 g Passata; 50 g Pesto rosso; 100 g Cooking cream; 180 g Spaghetti; 1 sachet(s) Sicilian-style herb mix; 2 teaspoon Balsamic vinegar; 1 tablespoon [Plant-based] butter; 1 tablespoon Olive oil; to taste Salt and pepper

in creamy pesto rosso sauce with bell pepper & tomato

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Bell peppers are an excellent source of vitamin C. Did you know that this recipe contains a whopping 200% of the recommended daily amount?

Allergens:

Melk (inclusief lactose)

•Cashewnoten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Onion

½ piece

Garlic

1 piece

Roma tomato

½ piece

Bell pepper

2 piece

Chicken sausage

100 g

Passata

25 g

Pesto rosso

(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)

50 g

Cooking cream

(Contains: Melk (inclusief lactose))

90 g

Spaghetti

(Contains: Tarwe May be present: Mosterd, Soja, Ei)

½ sachet(s)

Sicilian-style herb mix

Not included in your delivery

1 teaspoon

Balsamic vinegar

½ tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3704 kJ

Calories885 kcal

Fat41.1 g

Saturated Fat13.9 g

Carbohydrate89.3 g

Sugar20.4 g

Dietary Fiber11.3 g

Protein35.4 g

Salt2.3 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Large Sautépan with Lid

Cooking Steps

Boil plenty of salted water in a pot or saucepan for the spaghetti.
Melt a knob of butter in a large deep frying pan over medium-high heat and fry the sausages for 3 minutes until evenly browned.
Cover with a lid and fry for a further 6 minutes over medium heat, then remove from the pan and set aside.

Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.

Meanwhile, chop the onion and crush or mince the garlic.
Dice the bell pepper and finely dice the tomato.
Heat a drizzle of olive oil in the same pan and fry the bell pepper for 2 - 3 minutes, then add the Sicilian-style herbs, garlic, onion and tomato. Mix well and fry for 1 - 2 more minutes.

Boil the spaghetti for 10 - 12 minutes, then reserve at least 25ml pasta water before draining and setting aside.
Deglaze the vegetables with the balsamic vinegar, then reduce the heat and add the passata. Cover with the lid and allow to simmer gently for 5 - 6 minutes. Season to taste with salt and pepper.
Meanwhile, slice the sausages into 1cm chunks.

Stir the cream, sausages and pasta water into the sauce. Mix well and allow to reduce gently for 2 - 3 minutes.
Add the spaghetti and the pesto. Mix well, adding extra pasta water as necessary if it seems too dry.
Serve the spaghetti on deep plates.