Spicy sausage spaghetti

I was supposed to run today but I couldn't be bothered.

I think I'm still feeling a little lost post marathon des sables. (This does not bode well for the beginnings of half marathon training.)

So to combat any more blue feelings I thought I'd at least eat some healthy runner's food, even if I didn't make it out the door (again).

This is one of my favourite can't-be-bothered meals, when I still want something filling and good for me.

It's high energy (probably better if I had actually gone for a run), the tomatoes have cancer fighting anti-oxidants in them (from lycopene apparently), vitamin K (basil) and vitamins A, B, C and E (chillies). Plus veggie sausages are lower in fat and higher in protein that normal sausages. Win!

Ta da!


400g dried spaghetti - the long stuff is best (more to wind around your fork)
Tin of chopped tomatoes
Handful of sun dried tomatoes, roughly chopped
3 Linda McCartney sausages
2 cloves of garlic, crushed
1 fresh red chilli, finely chopped - I keep the seeds in for extra kick
Splash of balsamic vinegar
Bunch of fresh basil, roughly chopped
Sea salt and freshly ground black pepper
Olive oil
Parmesan (if flash with cash) or cheddar (if not)




Heat the oven to gas 6/200 degrees. Cook the sausages for 18 minutes.

Then bring a large pan of salted water to the boil. Add the pasta and cook 9-11 minutes.

Meanwhile heat some olive oil in pan. Add chopped garlic and chilli. After a couple of minutes when the garlic has started to brown (but not burn), add the chopped tomatoes, basil and sun dried tomatoes with a big pinch of salt and pepper. Heat on high for a couple of minutes with a splash of balsamic vinegar, then bring back to a simmer until the rest of the food is ready.

Once the sausages are done, chop them up and add to the sauce.

Mix the spaghetti through the sauce.

Sprinkle with extra basil and cheese.

Serve with a big green salad and an even bigger glass of red wine.