Sausage, sun dried tomato spinach pasta with Cornish Sea Salt & Peppery


Serves 4



300g Fusilli pasta or whichever you have
2 tsps of olive oil
1 onion, cut into half moons
6 good quality sausages
50 ml of white wine
200g sun dried tomatoes, roughly chopped
80g pitted olives
3 cloves of garlic, minced or finely chopped
Zest and juice of 1 lemon
200g baby spinach
50g parmesan
2 tsps of Cornish Sea Salt and Peppery blend


This sausage, sun-dried tomato & spinach pasta recipe makes for the simplest, tastiest weeknight supper - sprinkles with our Salt & Peppery for simple seasoning that brings all the flavour with none of the fuss.


Cook the pasta according to the packet instructions, drain but reserve some of the water to add to the pan at the end.

While the pasta is cooking get a large pan on a medium heat and add the olive oil and onions and begin to gently fry. Squeeze out the sausage meat from the skin and add to the pan, gently cooking the onions and the sausages together until the sausage meat is starting to brown and the onions are super soft and doesn’t have much colour. Add the garlic and cook out for another minute without burning and then pour in the wine to let sizzle out.

Add the sun dried tomatoes, olives, zest and juice of a lemon, spinach and drained pasta to the pan and mixed all together to let the flavours get to know each other and so the spinach wilts down. Add a few tbsps of the reserved pasta water to the pan to make a sauce and grate parmesan all over it and season generously with Cornish Sea Salt and Peppery and serve! 

Our 60g Salt & Peppery blend is also available in Sainsbury's & Waitrose.

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