Sausage, Capsicum and Onion Pasta with Parmesan and Cream Sauce

Put a pot of salted water on to boil for step 2. Peel and mince garlic. Cut capsicums in half and remove seeds. Slice into thin strips. Peel onion and thinly slice. Remove skins from sausage by slicing open the skins and squeezing out the meat.

Tip! If you do not wish to skin the sausage and remove the meat you can thinly slice the sausage instead.

When the pot of water is boiling, add the spaghetti and cook for 9-10 minutes. Spaghetti should be al dente (firm to the bite). Reserve 1/2 cup of cooking water and then drain the pasta.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a large frying pan over a high heat, add the sausage meat and cook for 5 minutes. Use a wooden spoon to break up the lumps. When cooked, remove from the pan to a plate and keep warm.

To the same frying pan on a medium high heat, add onion and capsicum. Cook for 5 minutes or until onions soften and become translucent. Turn down the heat if onions and capsicums begin to brown. Add in the garlic, cream and mustard and mix through the capsicum and onion. Cook for a further 1-2 minutes.

Tip! Add chilli flakes to the sauce if you prefer some heat.

Add the sausage, spinach and spaghetti to the pan and toss to coat in the sauce. Cook for 2-4 minutes until the ingredients have warmed through.

Tip! If the sauce is too dry, add in some reserved pasta water.

Divide the sausage, onion and capsicum pasta between serving plates and garnish with parmesan and chilli flakes (to taste).

Put a pot of salted water on to boil for step 2. Peel and mince garlic. Cut capsicums in half and remove seeds. Slice into thin strips. Peel onion and thinly slice. Remove skins from sausage by slicing open the skins and squeezing out the meat.

Tip! If you do not wish to skin the sausage and remove the meat you can thinly slice the sausage instead.

When the pot of water is boiling, add the spaghetti and cook for 9-10 minutes. Spaghetti should be al dente (firm to the bite). Reserve 1/2 cup of cooking water and then drain the pasta.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In a large frying pan over a high heat, add the sausage meat and cook for 5 minutes. Use a wooden spoon to break up the lumps. When cooked, remove from the pan to a plate and keep warm.

To the same frying pan on a medium high heat, add onion and capsicum. Cook for 5 minutes or until onions soften and become translucent. Turn down the heat if onions and capsicums begin to brown. Add in the garlic, cream and mustard and mix through the capsicum and onion. Cook for a further 1-2 minutes.

Tip! Add chilli flakes to the sauce if you prefer some heat.

Add the sausage, spinach and spaghetti to the pan and toss to coat in the sauce. Cook for 2-4 minutes until the ingredients have warmed through.

Tip! If the sauce is too dry, add in some reserved pasta water.

Divide the sausage, onion and capsicum pasta between serving plates and garnish with parmesan and chilli flakes (to taste).