This has become one of our go-to meals for when we’re in a rush and wanting something heathy yet satisfying. Our juicy rosemary and thyme chicken sausages are packed with so much flavour that the meal really requires little effort – always a win in a busy house hold like ours! The truffle pesto makes this recipe deliciously creamy whilst our chicken sausages add a nice spiciness and saltiness to the pasta dish. If you haven’t had truffle pesto before, or not a fan, you can switch it out for traditional green pesto or even red pesto with mozzarella and a bit of basil sprinkled on top. We love making courgetti spaghetti as a way to sneak some veggies into the children’s (and ours) meals, but you can always switch it out for standard spaghetti. Try the recipe with our Little Porker sausage chipolatas if you prefer some pork!
– 1 pack of our Jolly Hen Chicken Sausages Chipolatas
– Truffle pesto
– Olive oil (or butter)
– Black pepper
– This chicken sausage recipe is ridiculously easy. Start by taking a pack of our chicken sausages and cooking them to your liking according to pack instructions. We like grilling ours for the ultimate crispiness on the outside and juiciness in the middle.
– Whilst your chicken sausages are cooking, cut the ends of your courgettes and then cut them in half. Use a sprialiser to make courgetti spaghetti (or at this point put your pasta on to boil if you’re using regular spaghetti instead).
– Add your courgetti spaghetti to a frying pan with butter or olive oil.
– Sprinkle with some black pepper.
– Add a generous amount of truffle pesto to the pan once the courgette has begun to cook. Courgetti spaghetti has a really fast cooking time before it goes soggy, so make sure to keep it on a high heat and not on the heat for long.
– Stir in the truffle pesto (we used a couple tbsps).
– Chop your chicken sausages into bite sized pieces and add to the pan. Stir them into the pasta, covering them with the truffle pesto sauce.
– Finally, sprinkle with all of the parmesan cheese your heart desires.