Cook the spaghetti in lightly salted boiling water until tender but still firm. Meanwhile, crumble the sausage meat into a large frying pan. Add a little water and cook over medium heat, stirring, until the sausage is no longer pink. Add the stock powder, chicken and garlic. Cook, stirring, for about four minutes until the chicken is no longer pink.
Add the tomatoes with their juices, parsley, pepper and sugar, and bring to the boil. Simmer for about five minutes.
Add the peas or mange tout and cook until just heated through.
Toss the sauce with the hot pasta, sprinkle with the mozzarella cheese and serve immediately with a salad.
Ingredients
Directions
Cook the spaghetti in lightly salted boiling water until tender but still firm. Meanwhile, crumble the sausage meat into a large frying pan. Add a little water and cook over medium heat, stirring, until the sausage is no longer pink. Add the stock powder, chicken and garlic. Cook, stirring, for about four minutes until the chicken is no longer pink.
Add the tomatoes with their juices, parsley, pepper and sugar, and bring to the boil. Simmer for about five minutes.
Add the peas or mange tout and cook until just heated through.
Toss the sauce with the hot pasta, sprinkle with the mozzarella cheese and serve immediately with a salad.