1 tablespoon sunflower oil
8 chilli or spicy sausages
1 onion, chopped
150 g (5 oz) cup mushrooms. sliced
2 garlic cloves, finely chopped
400 g (13 oz) can chopped tomatoes
150 ml beef stock
250 g (8 oz) dried tagliatelle
salt and pepper
torn basil leaves
freshly grated Parmesan cheese (optional)


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the sausages and fry, turning until browned but not cooked through.
2.Transfer to the slow cooker pot with tongs. Drain off the excess fat from the pan to leave 2 teaspoons, then add the onion and fry until softened.
3.Mix in the mushrooms and garlic and fry for 1-2 minutes. Stir in the chopped tomatoes, stock and a little salt and pepper and bring to the boil, stirring.
4.Pour the mixture over the sausages, cover with the lid and cook on low for 8-10 hours or until cooked through.
5.When almost ready to serve, cook the tagliatelle in a large saucepan of lightly salted boiling water according to the packet instructions until just tender, then drain.
6.Lift the sausages out of the slow cooker pot and slice thickly, then return to the pot with the pasta and mix together
7.Sprinkle with torn basil leaves and serve with freshly grated Parmesan and a green salad, if liked.
8.FOR CHICKEN & CHORIZO TAGLIATELLE, omit the sausages and fry 500 g (1 lb) diced boneless chicken thighs in 1 tablespoon olive oil until golden.
9.Drain and transfer to the slow cooker pot. Continue as above, adding 100 (32 oz) diced chorizo sausage to the frying pan with the onions and replacing the beef stock with 150 ml (4 pint) chicken stock

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