Preparation
Peel and finely chop the onion and carrots. Slice the mushrooms and dissolve the ½ stock cube in 200ml boiling water from the kettle.
Heat 1 tablespoon of oil in a large non-stick sauté pan over a medium-low heat. Cook the onion and carrots with a pinch of salt for 10 minutes until softened. Increase the heat to medium, add the mushrooms and cook for a further 5 minutes, stirring regularly. Transfer the veg to a large bowl.
Slit the sausages, peel off the skins and roughly chop the meat. Heat the remaining 1 tablespoon of oil in the same pan and add the sausage chunks. Cook for about 5 minutes over a medium-high heat, mashing the sausage meat with a wooden spoon to break it up as it cooks, until sizzling, golden brown and cooked through.
Return the cooked veg to the pan with the garlic granules, dried rosemary and chipotle paste for punch. Cook, stirring, for 2 minutes until fragrant.
Tip in the chopped tomatoes, pour in the stock and season. Simmer for 15-18 minutes or until thickened. Meanwhile, wash and drain the spinach and cook the spaghetti in salted boiling water according to pack instructions.
Add the spinach to the tomato sauce for freshness and allow to wilt (cover with a lid for speed). Drain the spaghetti, return to the pan and toss with the smoky tomato and sausage sauce. Divide among pasta bowls to serve.
For a powerful kick of heat, add a bit of chipotle paste to your pasta. Here, we’ve balanced out its punchy smokiness with plenty of good-for-you fresh veg.