HECK Sausage Spaghetti with Pancetta Peas & Basil Pesto

Main courseServes 4

For a quick and satisfying supper now the darker evenings are upon us give this spaghetti recipe a try from the team at Bedale based HECK sausages.  Using their Chicken Italia range combined with smoked pancetta and fresh basil, this delicious dish will satisfy your taste buds and warm you up on chillier evenings.


6 HECK Chicken Italia Sausages

200g frozen peas (defrosted)

20g pine nuts

1 clove garlic

15g fresh basil

40g parmesan cheese

Juice of 1 lemon

150g spaghetti

30g smoked pancetta

1 tsp light olive oil

Sea salt

Black pepper


  1. Bring a large pan of salted water to the boil and whilst the water is heating cook the sausages under a medium grill for 10-12 min.
  2. Blitz the peas in a food processor with the pine nuts, basil, half the parmesan, lemon juice and garlic, and season with salt and pepper.
  3. Place the pasta into the water and cook for 8-10 minutes, drain and keep 75ml of the pasta water.
  4. Fry the pancetta in a small pan until crispy. Slice each sausage into three and add to the pan with the pancetta.  Then add the pasta and pea pesto and toss everything together with the 75ml of reserved pasta cooking water.
  5. To serve, spoon into deep bowls and drizzle over the extra pesto, pine nuts and the rest of the parmesan cheese.