Spaghetti with Aubergine Pesto and Sausage

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

I came across a little jar of Sacla aubergine pesto in the supermarket the other day, and as I gingerly twisted off the lid, I realised it would be amazing in pasta with some sausages. You just de-skin the bangers, break them up in the frying pan and stir the pesto into it. A quick and effortless dinner to have up your sleeve, and the kids loved it too. Here it is...




Spaghetti with Aubergine Pesto and Sausage
Serves 4
Ingredients

• 4 chunky pork and leek butcher's sausages
• 2-3 tsp Aubergine pesto (I used Sacla's, but you can use any other brand, or make your own)
• 1 tsp butter
• 70-100g spaghetti per person
• Grana Padano, to serve

Method

1. Put the spaghetti on to cook in slightly salted boiling water. Next, remove the sausages from their skins and fry, in a little olive oil, in a non-stick pan, breaking them up until they are golden and caramelised. Once the sausages look browned and slightly crispy, add the butter to the pan, along with the aubergine pesto. Give it all a stir and cook for another 2-3 minutes. 
2. Once the sausages are cooked and the spaghetti is tender, drain the pasta (or just lift it into the sausage pan with tongs, as I do), add to the sausages and give it all a toss around, coating the pasta in the savoury, buttery juices. Add a slosh of the pasta cooking water to make a loose, shiny sauce. Lift into bowls and serve with black pepper and Grana Padano cheese.