Sausages are a staple, cost effective midweek meal, but I always like to try and come up with new and different ways to cook them rather than present them alongside a dollop of mash (although sometimes, this is undeniably all that I fancy, with some thick, red onion gravy – yummers). Sausages and pasta work really well together and this is a particular favourite.

The meal can be made very cheaply because you don’t need all singing, all dancing gourmet bangers. A packet of good old Lincolnshires is all that’s required (we use ‘Butcher’s Choice’ from Tesco), or similarly, Cumberlands would also do the trick. I personally prefer the Lincolnshires because I’m a fan of sage, but use whatever you have to hand. Same with the pasta. The whole thing can be prepped and cooked within half an hour and it tastes pretty decent too. The recipe actually came from Marks and Spencer’s book ‘Easy Pasta’, which I have adapted slightly to our tastes.

To make this dish you will need (serves four):
– Six to eight Lincolnshire sausages (skinned/crumbled)
– 350g of spaghetti
– One red onion (roughly chopped)
– Two garlic cloves (finely chopped)
– Two teaspoons of dried oregano
– Half a teaspoon of dried chilli flakes (optional – we leave this out to make it child friendly)
– Tin of plum tomatoes
– Dash of tomato ketchup
– Salt and black pepper

– Add a good lug of olive oil to a pan and fry the onions until softened.
– Add the garlic and crumbled sausage meat, fry for approximately ten minutes, breaking up the meat with a wooden spoon.
– Next add the garlic, chilli (if using), tomatoes and ketchup. Keep breaking the tomatoes down with the spoon until all of the juice is omitted.
– Bring to the boil then turn down to a simmer. Stir in the oregano, season to taste, then leave for around five to eight minutes, or until reduced.
– Meanwhile, boil up your pasta of choice and when cooked add to the meat sauce (TIP: you can add a little of the pasta cooking water to the sauce if it becomes a little too dry at all).
– Mix well and serve immediately.

You can sprinkle a little Parmesan or grated cheddar over the top if you’re feeling indulgent, but in truth it really doesn’t need it. It’s a meaty little number that goes a long way on a few pennies. Good stuff.