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Spicy sausage ragu with spirali recipe

Spicy sausage ragu with spirali recipe

264 ratings

This spicy sausage and tomato ragu with spirali pasta is a flavour-packed dish that's sure to be a family favourite. Using pork sausages as the base of the ragu makes this recipe quick and easy to cook, ready in just 30 mins. Add more or less chilli depending on how spicy you like it and scatter with flat-leaf parsley for a fresh finish. See method

  • Serves 4
  • 4 mins to prepare and 26 mins to cook
  • 612 calories / serving
  • Healthy
  • Dairy-free


  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 300g pork sausages, casings removed
  • 2 garlic cloves, finely chopped
  • ½-1 tsp crushed chillies, to taste
  • 400g tin chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 400g spirali pasta
  • ½ x 30g pack flat-leaf parsley, leaves finely chopped
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    6g 29%
  • Sugars

    12g 13%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 84.7g Protein 27.3g Fibre 6.4g


  1. Heat the olive oil in a large frying pan over a high heat. Add the onion, carrot, celery and sausages and cook, breaking up the sausages with a wooden spoon, for 10 mins, stirring every now and then.
  2. Add the garlic and chilli flakes and cook for a further 1 min before adding the tomatoes and balsamic vinegar. Reduce the heat to medium and leave to simmer for a further 15 mins.
  3. Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the pack instructions. Drain, reserving 2 tbsp of the pasta water, then toss the pasta with the sauce and the reserved water. Divide between 4 plates and sprinkle the parsley over the top.

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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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