Our local butchers, Armstrong’s, stocks fantastic Italian sausages called Quiglianos. If you can get them, Italian sausages are great but any good quality sausage will do for this super easy mid-week treat.
For 2 people and a little one you will need:
- 200 g spaghetti
- 2 tbsp olive oil
- 200 g sausage meat (about 3-4 large sausages with the skin removed)
- 1 red onion sliced thinly
- 200 g mushrooms sliced
- 75 ml white wine
- 2 tsp fresh rosemary finely chopped
- 4 tbsp double cream
Put the spaghetti on to boil. In parallel, fry the sausage meat and onion in the oil until the sausage is cooked through (about 5 minutes). Bash the meat up into bite sized chunks during cooking.
Add the mushrooms and rosemary and put a lid on the frying pan to cook them for a minute or two.
Add the wine and allow the mixture to bubble for a minute before stirring in the cream. Mix thoroughly with the cooked spaghetti and serve.
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