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Roasted sweet potato, chilli and sausage pasta

  • Timer Prep 15 min
    Cook 27 min
  • Chart 664.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Remove the skins from the sausages. Finely chop the red onions. Finely slice the red chillis. Peel and cut the sweet potatoes into 2cm pieces. Chop the handful flat-leaf parsley.

Method

  1. 1 Heat the oven to 200°C/400°F/ gas 6 (180°C for fan ovens).
  2. 2 Put the sweet potato in a roasting tin, drizzle with 1/3 of the olive oil, season and roast for 25 minutes.
  3. 3 Break each sausage into bite-size pieces. Heat the remaining oil in a pan and fry the sausages for 5 minutes until starting to brown.
  4. 4 Add the onion and chilli and cook for 5 minutes more until the sausages are cooked through.
  5. 5 Cook the spaghetti according to pack instructions.
  6. 6 Add the sweet potato and the parsley to the sausages and continue to cook gently for a further 2 minutes.
  7. 7 Drain the pasta, keeping a small amount of the cooking water to add to the sausage pan with the spaghetti. Mix well to combine, then serve.
  • Average per serving
  • Calories 664.0kCal
  • Fat26.7g
  • Saturated7.3g
  • Salt0.9g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg