Crispy Crumbed Sausage Spaghetti

Method

Break the spaghetti into sort lenghts and cook in a large saucepan of boiling water following the pack instructions. Meanwhile, carefully slit the sausages open using a knife, peel off the skins and discard. Break the sausages into bite size pieces into a large frying pan using your fingers. Add the onion and carrot to the pan with the sausages and dry fry over a medium heat for 8 - 10 minutes stirring frequently unitl sausages are thoroughly cooked and vegetables are tender. In a separate medium clean dry frying pan, add the oil and breadcrumbs and fry together over a medium heat for 2 - 3 minutes stirring constantly until crisp and golden. Remove from the heat and stir in the cheeses, parsley and seasoning to taste. Drain the spaghetti thoroughly then stir into the sausage mixture and divide between warmed serving bowls. Scatter with the cheesy breadcrum mixture and serve immediately. Cook's Note The better quality sausage used, the tastier this recipe will be as 'cheaper' sausages will tend to make this dish too greasy. PER SERVING 484 Kcal, fat 27.3g, saturated fat 10.1g, salt 1.5g, carbohydrate 46.2g, sugar 5.2g, fibre 2.8g