Banger and Tomato Spaghetti

Banger & Tomato Spaghetti


A quick and easy supper when time is of the essence!


Donnelly Bangers
Tin chopped Tomatoes
2 oz Spaghetti
2 cloves Garlic finely chopped
200 ml Chicken Stock
1 tbsp Tomato Puree


1.Heat the olive oil in a pan and add the bangers.
2.Fry for about 8 minutes turning occasionally to ensure an even golden coat and cooked through.
3.Remove the bangers from the pan and cut diagonally into bite size pieces.
4.In the same pan add the garlic and pour in the chicken stock, boil until it has reduced by half.
5.Stir in the tomato puree, tinned tomatoes and oregano, season to taste.
6.Simmer for approximately 15 minutes until the sauce has thickened.
7.Add the banger pieces to the sauce and gently simmer.
8.While the sauce is cooking, cook the spaghetti in a medium sized pan of lightly salted water as per pack instructions.
9.Drain to remove the excess water.
10.To serve, place some spaghetti in a bowl, spoon over a generous serving of bangers and sauce.
To make it extra spicy, add a chopped red chilli as you fry the bangers!

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