Sausage and tomato sauce with courgetti recipe

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A ridiculously simple four-ingredient recipe, ideal for busy midweek evenings.

  • Yield: 2 Servings


  • 1 teaspoon olive oil
  • 6 sausages, skins removed
  • 1 tub of fresh pasta sauce (preferably tomato and basil)
  • 4 courgettes/zucchinis, made into courgetti using a spiralizer or julienne peeler (or a shopbought bag of courgetti, available in most supermarkets)
How to Make It
  1. Press the Sauté button on the multi-cooker and add the olive oil, then crumble in the sausage meat. Break down the sausage meat with a wooden spoon until it resembles minced/ground meat in texture. Add the pasta sauce and stir.
  2. Secure the lid in place and set to Manual or High Pressure for 4 minutes. At the end of cooking, use the QPR method, then stir in the courgetti and let soften for a couple of minutes.

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