Welcome to The Cherry Tomato! On this blog I share simple and tasty recipes, hacks to make your life much easier in the kitchen and tidbits to help you maintain your kitchenware...... So, have a look around the site and have fun cooking!!!

One Pot Spaghetti and Sausage

One pot meals are great because guess what?! You don't have to wash too many dishes. To show you just how easy the concept is, here's a little something I made.

I was excited to find  way to use my Swedish sausage bites. I bought them (I don't know what for) and I thought, 'Must.Use.Them'. The dish you see in the picture actually uses the sausage bites as well as traditional mushrooms. These are wild mushrooms that have been foraged from the forest. Not the usual fresh ones. In Busia, where my mum is from they are a seasonal delicacy. I grew up eating them and personally prefer them to fresh mushrooms.



There's no fancy shmancy ingredient list for you (yay?!) BUT this meal  it still delivers on flavour. When I thought about it, this meal is great when you have guests coming over, but your pantry is bare lol. Oh and it looks deliciously creamy but has not an ounce of cream.


Serves 4

  • 250 grams Spaghetti

  • 5 pcs chopped sausage (you can use regular farmers choice sausage in or out of the skin)

  • 1/2 cup of fresh Basil

  • 1 red onion, finely chopped

  • Mushroom

  • Salt and pepper to taste.

In a large sauce pan, I added my sausage, chopped onion and some cooking oil on a medium heat. I stirred it a bit to avoid the sausage sticking to the pan, and let it cook for about 5 minutes, then added the mushroom and let that cook for another 5 minutes.

Put your spaghetti standing into the pot and add about 3 pints of boiling water and about half a teaspoon of salt. Turn up the heat so the water carries on boiling. Keep an eye on your spaghetti.


*You'll notice the spaghetti will fall into the pan as it starts to cook. Watch it and use a fork to separate the strands

**It might be best for you to follow the cooking instructions on the pack for spaghetti. I'm an expert at measuring by eye so maybe don't be like me.. lol


I didn't use copious amounts of water for the spaghetti because, well it's a preference but some people prefer to use lots of water. So anyway, let the pasta cook until its al-dente. By now the water should be very little, if you still have loads of water, drain most of it but leave some in the pan as this will be the 'sauce' for the pastaTake the pan off the heat and serve. Top your plate with lashings of Parmesan and black pepper and voila.

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