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Sausage stroganoff spaghetti recipe

Sausage stroganoff spaghetti recipe

14 ratings

Created by The Tesco Real Food team

This simple sausage spaghetti is the perfect dinner after a busy day. Fry off the sausages until they're nice and crispy then stir through a stroganoff-style creamy sauce. It's hearty, warming and on the table in 30 minutes. See method

  • Serves 4
  • Takes 30 mins
  • 649 calories / serving
  • Freezable

Ingredients

  • 454g pack reduced-fat pork sausages
  • ½ tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1½ tbsp smoked paprika
  • 1 chicken stock pot, made up to 500ml
  • 350g spaghetti
  • 150ml 50% less fat crème fraîche
  • 10g fresh flat-leaf parsley, chopped

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Ribera Del Duero 75Cl
  • Tesco Finest Chianti Classico DOCG 75Cl

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    If you haven't got spaghetti, try using linguine instead

    Each serving contains

    • Energy

      2735kj
      649kcal       32%

    • Fat

      20g 28%

    • Saturates

      8g 39%

    • Sugars

      9g 10%

    • Salt

      2g 33%

    of the reference intake
    Carbohydrate 83.1g Protein 31.5g Fibre 8.1g

    Method

    1. Squeeze the meat out of the sausages into a bowl.
    2. Heat the oil in a frying pan over a medium-high heat and fry the meat for 5-6 mins, breaking up with a spoon, until browned. Add the onion and cook for 4-5 mins more until golden.
    3. Add the garlic and paprika and cook, stirring, for 2 mins. Add the stock and stir, scraping up any bits in the base of the pan. Simmer over a low-medium heat for 10-12 mins until reduced.
    4. Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml cooking water.
    5. When the spaghetti is nearly cooked, stir the crème fraîche into the sauce; season to taste with pepper. Stir in the spaghetti, reserved cooking water and most of the parsley; toss well. Scatter with the remaining parsley and a little ground black pepper to serve.

    Freezing and defrosting guidelines

    Freeze sauce only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    See more Sausage recipes

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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