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Fried Spaghetti with Italian Sausage Meatballs

INGREDIENTS

400 g fresh spaghetti

350 g Italian Pork Sausage 4 Sausages

63 ml Olive oil ¼ Cup

150 g Frozen peas 1 Cup

80-100 g Frozen chopped spinach

125 ml chicken stock ½ cup

125 g grated cheddar cheese 1 Cup

Salt & Pepper

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PREP STEPS

Open the pack of fresh spaghetti and cut the uncooked pasta bundle at either end. This will shorten the spaghetti strands, and make it easier to pan-fry the spaghetti later in the recipe. If you are using dried spaghetti you can snap the strands into shorter pieces

Cook the spaghetti. Use the cook time on the pack as a guide,but cook it for a slightly shorter time than recommended, as the spaghetti will be pan-fried as well. The Countdown spaghetti I used has a recommended cook time of 4 minutes, I cooked it for 3 minutes. Once cooked drain the cooking water and rinse under running water. I do this in a colander

Remove the casing from the sausages. I find the easiest way to do this is to slice the casing lengthwise, flip the sausage over then pull the casing from one end, it should easily pull off

Break the sausage meat up into bite-size pieces, I find it easiest to do this with my fingers

Grate 1 cup of cheese

COOKING STEPS

Heat the olive oil in a deep fry pan, wok or skillet over a medium high heat

Add the small bite-sized pieces of Italian sausage meat. Pan fry until golden, they will release their flavours into the oil

Add the cooked spaghetti, fry with the oil and sausage, the spaghetti will absorb the oil and flavours, you can fry for either a short time so that the spaghetti remains soft, or you can go a little longer, it will crisp up just a little

Add the frozen spinach, peas and stock, I let the veggies just sit on top of the spaghetti

Cover skillet with a lid for 2 minutes

Remove the lid, add the grated cheese and stir, so that the cheese, veggies and sausage are evenly distributed amongst the sausage

Season to taste with salt and pepper

Serve

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