Chicken sausage pasta

Enjoy our chicken sausage pasta for a midweek meal – it’s tasty, quick and full of veg, and you can add carrots, sweetcorn or peas to bump the veg count up further, if you like

  • Prep:15 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 707
  • fat 13g
  • saturates 3g
  • carbs 107g
  • sugars 0g
  • fibre 9g
  • protein 36g
  • salt 1.34g


  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 400g chicken sausage, sliced
  • 1 large garlic clove, crushed or finely grated
  • 200g roasted red peppers, chopped
  • 1 tsp ground cumin (optional)
  • ½ tsp chilli flakes (optional)
  • 400g can chopped tomatoes
  • 100g spinach
  • 500g penne or rigatoni pasta


  1. Heat the oil in a large lidded frying pan or saucepan over a medium heat and fry the onion for 5 mins until beginning to soften. Tip in the sausage pieces and fry for 4-5 mins until beginning to brown. Tip in the garlic, peppers, cumin and chilli, if using, season well and stir to combine. Cook for 2-3 mins more until fragrant, then tip in the chopped tomatoes and half a can of water. Reduce the heat to a simmer and cook for another 10-15 mins until the liquid has reduced a little and the sausages are cooked through. Add the spinach, stir, cover and cook for 3-5 mins more until the spinach has wilted, then mix to combine.

  2. Meanwhile, cook the pasta following pack instructions. Drain, reserving a cupful of the pasta water.

  3. Tip the cooked pasta into the sauce and stir gently to combine. Cook for a 2-3 mins, then stir in some of the reserved pasta water if the sauce needs to be loosened. Serve.

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