This sausage and baby spinach fusilli is a very quick and simple dinner time dish for the kids (and if you add a touch of chilli and a teaspoon of fennel seeds, its adult-worthy, too). As we all know, spinach is packed with iron and sausage is packed with fat but, hey, no-one promised you Utopia here. Its a Shed, right, not a health centre. Besides, my three kids have been running around so much this Easter holiday that they need both the carbs and the fat.
Serves 3-4
1 tbsp olive oil
6-8 good quality sausages, skinned and meat removed
4 big handfuls baby spinach leaves
300g fusilli pasta, cooked until al dente, approx. 8-9 mins
3-4 tbsp double cream
Grating of fresh nutmeg
Half tsp chilli powder (optional for kids)
1 tsp fennel seeds, bashed in a pestle and mortar (optional for kids)
Salt and pepper, to taste (optional for kids)
1. Heat the oil in a large frying pan and cook the sausage meat over a medium heat for around 10 mins, until broken up and browned with crispy bits.
2. Add the cooked fusilli and spinach leaves and stir through, followed by the cream and spices (if using).
3. Serve. How easy is that?
