Tilly's Cornish Seaside Spaghetti
This Cornish Seaside Spaghetti makes great comfort food and is really easy to make.
- 6 pork sausages
- 2 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 2 garlic cloves, finely chopped
- ¼ tsp chilli flakes
- 3 tbsp roughly chopped flat leaf parsley
- 200ml chicken stock
- 100g crème fraiche
- 2 lemons, zest of 1 and juice of 2
- Vegetable or olive oil
- Flour for dusting, optional
- 400g spaghetti
Follow my recipe below or print it out by clicking the button above.
This recipe serves 4.
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Step 1
Heat a large saucepan of salted water to cook your pasta according to the packet instructions. Once cooked, drain the pasta from the water (get an adult to help as a hot pan of heavy water is not easy to handle safely).
Step 2
With the help of an adult, using kitchen scissors, carefully snip along the length of the sausages to cut their skins open. Remove the meat and crumble into a bowl. Discard the skins. Remember to always wash your hands and any equipment after contact with raw meat.
Step 3
Heat a sauté pan and add the oil, once hot add the onion, garlic and chilli flakes. Cook for 2-3 minutes to soften.
Step 4
Next add half the parsley and all the sausage meat. Fry for 3-4 minutes, stirring to break up the sausage meat and help it cook.
Step 5
Add the chicken stock and simmer for 8-10 minutes, until the liquid has reduced by half and the sausage meat is cooked through
Step 6
Add the lemon juice, lemon zest, and crème fraiche and cook for a further 2 minutes.
Step 7
Add the cooked pasta straight to the pan of sausage meat and sauce then mix through.
Step 8
Divide into serving bowls and sprinkle with the remaining parsley.
