Sausage meatball & asparagus spaghetti
Rich Harris makes a quick and delicious midweek pasta dish, that's ready to enjoy in 30 minutes
Recipe - Serves: 4
1 tbsp essential Waitrose olive oil
400g pork sausages
300g essential Waitrose spaghetti
400g asparagus, trimmed
30g essential Waitrose parmigiano reggiano, grated, plus extra to serve
25g pack basil, leaves torn
1 lemon, zest and ½ juice
1. Heat the oil in a wide, heavy-based frying pan over a medium heat. Separate the sausages and squeeze out walnut-sized pieces of sausage meat. Roll into balls and put into the pan. Fry for 12-15 minutes, turning often, until browned and piping hot.
2. Meanwhile, add the pasta to a large pan of boiling salted water, bring back to the boil and cook for 5 minutes. Halve any thick asparagus spears lengthways, then cut all the spears into thirds. Add to the pasta water and bring back to the boil for a further 2 minutes. Reserve 150-200ml of the water, then drain well.
3. Toss the pasta into the sausage pan with the reserved water and parmesan; season. Bubble over a high heat, stirring for a few minutes, until the pasta is al dente and coated in a silky sauce. Mix in the basil and lemon zest and juice, season and serve immediately, scattered with some extra parmesan.
Typical values per serving: