SAUSAGE, RED PEPPER AND LEEK SPAGHETTI

When I put together this one-pan Sausage, Red Pepper, and Leek Spaghetti, the idea was to create something simple yet full of flavour—without leaving a pile of washing up behind. Everything cooks in one pan, from the sausages to the pasta, making it an easy option when you’re hosting friends. It’s the kind of meal that lets you spend more time with your guests and less time in the kitchen.

The combination of savoury sausage, roasted red peppers, and leeks brings plenty of depth, while cooking the pasta in chicken stock adds richness without extra effort. A splash of white wine brightens it up, and the fresh basil stirred in at the end keeps the flavours balanced and fresh.

To round off the meal, I like to serve this dish with Birra Moretti Sale di Mare, an unfiltered lager that always goes down well with a crowd. Its crisp, refreshing taste pairs beautifully with the rich, savoury flavours of the dish, making it a great choice when you’re entertaining.

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Serves 2-3

Ingredients

• 200g dried spaghetti

• 3 butcher's sausages

• 1 leek

• 200g jarred roasted red pepper

• 1 clove of garlic

• 75ml white wine

• 1 litre chicken stock

• 30g fresh basil

• 1 tbsp olive oil

• Parmesan, to finish

Method

1. Heat the olive oil in a large, deep pan over medium heat. Remove the sausage meat from the skins and break it into small chunks. Add to the pan and cook until browned, stirring occasionally.

2. While the sausages are cooking, slice the leek and roasted red pepper into thin strips. Finely chop the garlic.

3. Add the leek, roasted red pepper, and garlic to the pan with the sausages. Cook for another 3-4 minutes until the vegetables begin to soften.

4. Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until the wine has mostly evaporated.

5. Pour in the chicken stock and add the dried spaghetti, ensuring the pasta is fully submerged in the liquid.

6. Place the lid on the pan and let the mixture simmer over medium heat for about 10-12 minutes, or until the spaghetti is al dente. Stir occasionally to prevent the pasta from sticking.

7. Once the spaghetti is cooked and the stock has mostly been absorbed, remove the pan from the heat. Stir through the fresh basil leaves.

8. Serve with a generous grating of Parmesan on top.