Skinni beef sausage puttanesca with butternut spaghetti


  • 1 pack Skinni beef links
  • 250 grams spiralised butternut
  • 1 tsp olive oil
  • 1 clove garlic, crushed
  • 4 anchovy fillets, chopped
  • 1 red chilli, chopped
  • 50g black olives, stoned and chopped
  • 1 tbsp capers, chopped
  • 200 grams passata
  • 1 tbsp tomato puree
  • 1 tbsp fresh parsley, chopped

Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Serves: 2
let's get started

We serve our spectacular Skinni beef sausage puttanesca with super healthy butternut squash spaghetti, which is best microwaved to preserve the nutrients (and the texture). The nutrients in vegetables are at their best when freshly cut and prepared; after that they do tend to deteriorate. However you may find more of a pay off by going the convenience route.

Choosing from a rainbow of colours, such as the deep orange of butternut squash, ensures that you are getting the maximum variety of beneficial plant phytonutrients on your plate. It is usually the phytochemicals that create the colour, so look for a vibrant palette of natural colours to eat your way to health.

We use our popular beef Skinni sausage, pushed out of the skins, to make a deliciously silky puttanesca sauce. Mixed with lots of antioxidant giving tomato, and seasoned with olives, capers and anchovies, this is one of those dishes that id way more than the sum of its parts.

That's Skinni kitchen alchemy.

1. Heat the oil in a frying pan over a medium heat.

2. Squeeze the Skinni beef links from their skins and add to the pan. Chop roughly with a wooden spoon and stir until broken down into chunks and beginning to brown.

3. Add the garlic, chilli, and anchovies. Stir for 1 minute taking care that the garlic does not burn.

4. Add the passata, tomato puree, olives and capers. Stir well to combine.

5. Turn down the heat and simmer for at least 20 minutes, or until the sauce is thick and glossy.

6. Butternut spaghetti cooks best in the microwave, covered. About 2 minutes, with 1 minutes rest, depending on the strength of your machine.

7. Serve the sauce over the spaghetti and garnish with fresh parsley.

Nutrition Facts
Serving size: 1/2 of a recipe (396g).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 305.32
Calories From Fat (22%) 67.3
Calories From Protein (13%) 40.89
Calories From Carbohydrates (65%) 197.14
Calories From Alcohol (0%) 0

% Daily Value
Total Fat 8.13g 13%
Saturated Fat 1.7g 9%
Monounsaturated Fat 2.01g
Polyunsaturated Fat 0.69g
Trans Fatty Acids g
Cholesterol 6.8mg 2%
Sodium 890.95mg 37%
Potassium 950.37mg 27%
Total Carbohydrates 35.69g 12%
Fibre 6.1g 24%
Sugar 10.69g
Sugar Alcohols g
Net Carbohydrates 29.59g
Protein 26.3g 53%
Vitamin A 14109.34IU 282%
Vitamin C 72.71mg 121%
Calcium 135.73mg 14%
Iron 25.36mg 141%
Vitamin E 4.99mg 50%
Vitamin D 5.52IU 1%
Thiamin 0.23mg 15%
Riboflavin 0.15mg 9%
Niacin 4.9mg 25%
Vitamin B6 0.51mg 26%
Folate 57.85mcg 14%
Vitamin B12 0.07mcg 1%
Pantothenic Acid 0.93mg 9%
Vitamin K 45.3mcg 57%
Phosphorus 113.55mg 11%
Magnesium 79.3mg 20%
Zinc 0.81mg 5%
Copper 0.38mg 19%
Manganese 0.54mg 27%
Selenium 7.48mcg 11%
Alcohol 0g
Caffeine 0mg
Water 233.31g 0%