- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 Italian sausages
- 2.8l hot chicken stock
- 400g penne pasta
- 2 carrot, thinly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 celery sticks, thinly sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 140g green beans, cut into 5cm/2in lengths
- handful flat-leaf parsley, chopped
Heat the oil in a large pan and fry the sausages until brown all over. Pour in the hot chicken stock and simmer with a lid on for 10 mins.
Add the pasta to the pan, mix well and bring to the boil. Stir in the carrots and onions, cook for 5 mins, then add the celery and beans, and cook for a further 4 mins. Check that the pasta is cooked – if not, cook for a few minutes longer. Finally, stir in chopped parsley, season, and serve in large bowls.