• If you are a visual learner, watch the quick recipe video before you start. Within the blog post, you will also find step by step picture instructions plus recipe FAQs and Tips

Prep Steps

• Open the pack of fresh spaghetti and cut the uncooked pasta bundle at either end. This will shorten the spaghetti strands, and make it easier to pan-fry the spaghetti later in the recipe. If you are using dried spaghetti you can snap the strands into shorter pieces
• Cook the spaghetti. Use the cook time on the pack as a guide,but cook it for a slightly shorter time than recommended, as the spaghetti will be pan-fried as well. The Countdown spaghetti I used has a recommended cook time of 4 minutes, I cooked it for 3 minutes. Once cooked drain the cooking water and rinse under running water. I do this in a colander
• Remove the casing from the sausages. I find the easiest way to do this is to slice the casing lengthwise, flip the sausage over then pull the casing from one end, it should easily pull off
• Break the sausage meat up into bite-size pieces, I find it easiest to do this with my fingers
• Grate 1 cup of cheese

Cooking Steps

• Heat the olive oil in a deep fry pan, wok or skillet over a medium high heat
• Add the small bite-sized pieces of Italian sausage meat. Pan fry until golden, they will release their flavours into the oil
• Add the cooked spaghetti, fry with the oil and sausage, the spaghetti will absorb the oil and flavours, you can fry for either a short time so that the spaghetti remains soft, or you can go a little longer, it will crisp up just a little
• Add the frozen spinach, peas and stock, I let the veggies just sit on top of the spaghetti
• Cover skillet with a lid for 2 minutes
• Remove the lid, add the grated cheese and stir, so that the cheese, veggies and sausage are evenly distributed amongst the sausage
• Season to taste with salt and pepper
• Serve