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Sausage, sticky pepper & onion silk handkerchiefs

Sausage, sticky pepper & onion silk handkerchiefs

There’s more potential in that pack of lasagne sheets than you may have thought! Enjoy this comforting sausage-y pasta with a fresh green salad, or a side of garlicky wilted Essential spinach.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home. 

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 454g pack Essential 8 British Pork Sausages
  • 3 tbsp Essential Olive Oil, plus 1 tbsp
  • 2 Essential Onions, thinly sliced
  • 2 Essential Peppers (red, orange or yellow), roughly chopped
  • 3 clove/s garlic, thinly sliced
  • 1 tsp Cooks' Ingredients Nigella Seeds
  • 1 pinch chilli flakes
  • 400ml chicken or vegetable stock, made with a cube
  • 375g pack Essential Lasagne Sheets, roughly broken
  • 1 tbsp Essential Butter
  • 1 tsp Essential White Wine Vinegar


  1. Squeeze the sausage meat from the skins, then roll into little balls (about 32). Add the 3 tbsp oil to a frying pan and fry the sausage balls for 5-8 minutes, until browned all over. Scoop out and set aside.

  2. Tip the onions and peppers into the pan, season with salt and fry over a medium heat for 15 minutes, or until tender and burnished. Add the garlic, nigella seeds and chilli flakes and cook off for 1 minute or so.

  3. Stir the sausage balls back into the pan with the stock. Simmer for 10 minutes, or until most of the stock has bubbled away and the sausage balls are cooked through with no pink meat.

  4. Meanwhile, boil the pasta in salted water with the extra 1 tbsp oil for 6-8 minutes, stirring occasionally, until tender. Reserve a mug of pasta water before draining. Toss the pasta into the sauce, adding a little pasta water and the butter, so the sauce coats it well. Stir in the vinegar and serve.

Cook’s tip

Any pasta can be used in this recipe, or you could stir through chickpeas or lentils. Just add extra stock for a delicious stew.


Typical values per serving when made using specific products in recipe


3,325kJ/ 794kcals



Saturated Fat












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