Courgetti serves as a great gluten free alternative to pasta, but also as a much healthier option, helping to sneak in another vegetable of the day for children (or vegetable-disliking adults!). Packed full of delicious flavours, this refreshing dish is one of our go-to’s when we’re fancying something a bit lighter, perfect for summer evenings! This photo is credit to ‘Daddelicious’ on Instagram who cooked up this delicious dish with our sausages.
– 1 pack of Jolly Hog Proper Porker sausages
– 8 Courgette
– 700g Cherry tomatoes
– 4 Cloves of garlic crushed
– Grated parmesan
– Olive oil
1) Cut 8 courgettes into spaghetti-like threads, or use a spiraliser if you have one. Put the threads into a colander and drain. If you’re feeling a bit lazier – which we often are – you can buy ready-made packs of courgetti to save the hassle.
2) Take a pack of our Proper Porker sausages and remove the skins, then crush the sausages into meatballs. Get the kids involved with this bit, and put some welly into it!
3) Heat a large non-stick frying pan with oil or butter until very hot then add the meatballs until they are cooked.
4) Remove the sausages then tip in 700g cherry tomatoes, leaving for a couple of minutes until they start to brown. Keep shaking and stirring the pan until half of the tomatoes look scorched.
5) Turn the heat down, add a tiny bit of water just to stop it burning and watch the sauce bubbling away.
6) Crush 4 garlic cloves and add extra olive oil before stirring and letting it bubble for another 5-10 minutes until it resembles a sauce. Crush the tomatoes with your spoon or fork if they haven’t yet melted. Add chopped chilli and oregano for extra flavour.
7) Chuck back in your courgetti and your cooked meatballs and stir into the sauce until they are enveloped.
8) Serve with grated parmesan.