Even if you don’t have a spiralizer, it’s really easy to make courgetti yourself to go with this healthy bolognaise sauce. Just use a vegetable peeler to create courgette ribbons. The sauce isn’t complicated at all, and full of extra goodness with tomatoes boosting your vegetable intake without even trying! And of course, you can serve the sauce with pasta or half pasta and half courgette ribbons.

HECK Naked Chicken Skinny Bolognaise with Courgetti

Serves 4


1 pack Naked Chicken sausages

1 clove garlic

1 red onion

100gm sliced mushrooms

1 glass red wine

400gm tin chopped tomatoes

6 tomatoes

250 ml chicken stock

4 large courgettes

2 tbsp olive oil

1 tbsp balsamic vinegar

Preparation time 15 mins

Cooking time 20 mins



Quarter the tomatoes removing the central core, and toss in 1 tbsp of olive oil and 1 tbsp balsamic vinegar. Roast in the oven at 200°C for 20 minutes. 

Meanwhile, heat the other tbsp. olive oil in a large pan and add crushed garlic, and chopped red onion.  Cook over a medium heat for 5 minutes then add the sliced mushrooms and Naked Chicken sausages increasing the heat slightly. Break up the sausages with a couple of wooden spoons as they cook.  After 8-10 minutes, turn up the heat and add the wine.  Allow the wine to reduce and then add the tinned tomatoes and chicken stock before bringing to the boil.  Turn the heat down and leave the sauce to simmer uncovered for 10 minutes.  Once the sauce is thickened, add the roasted tomatoes and stir through.

Meanwhile use the peeler to make courgette ribbons and set to one side. To cook the courgetti, either steam for a couple of minutes or sauté in a large shallow pan with a dash of olive oil and cook for 2-3 minutes until slightly softened.  To serve pile the courgetti into large shallow pasta bowls and top with the skinny bolognaise sauce.


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Nutritional Info

Serving Size: 643g

Amount Per Serving

Calories: 297kcal

Total Fat: 8.8g

Saturates: 1.6g

Sugars: 14g

Salt: 2.4g

Protein: 27g

Carbs: 19g

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