How you doing?
I am currently clearing my plate of spaghetti and thinking about the mess I have made in the kitchen. I have got spaghetti everywhere, the stove, the sink etc. Huh! this girl has zero patience with handling spaghetti.
I hope you enjoy this spaghetti as much as we did (minus the fuss part). Do remind me next time to use a colander and not use a lid to strain water from cooked spaghetti. I didn’t even know what I was thinking.
Have a beautiful week.
- 250g spaghetti
- 2 tablespoon olive oil
- 6- 8 chicken sausages cut into desired size
- 3 bell peppers sliced
- 2 medium sized onions sliced
- 3 carrots julienned
- 3 cloves garlic crushed or chopped
- 5-6 medium sized tomatoes chopped
- 1/2 teaspoon pepperflakes
- 1 teaspoon rosemary
- Salt as required
Cook spaghetti till AL-dente (partially cooked). Drain off water leaving some of it in the pan.
Heat the olive oil over medium heat in a large pan. When the oil is hot, add the sausages and brown them slowly. Cook for some minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
Increase the heat to high and add the garlic, onions and peppers. Toss so they get coated with the oil in the pan. Stir in the carrots.
Add the tomatoes, rosemary and red pepper flakes and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Add in the partially cooked spaghetti and check for salt. Add some of the left-over water from spaghetti if necessary. Simmer until the spaghetti is cooked through.