Italian sausage & pasta pot

Italian sausage & pasta pot

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

This soup is hearty and packed with flavour making a simple yet satisfying freezable favourite

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
772
protein
53g
carbs
90g
fat
25g
saturates
8g
fibre
9g
sugar
11g
salt
3g

Ingredients

  • 1 tbsp olive oil
  • 8 Italian sausages
  • 2.8l hot chicken stock
  • 400g penne pasta
  • 2 carrots, thinly sliced
  • 2 onions, thinly sliced
  • 3 celery sticks, thinly sliced
  • 140g green beans, cut into 5cm/2in lengths
  • handful flat-leaf parsley, chopped

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, November 2011

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Comments

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macskitchen's picture
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This was quite tasty, but I think 2.8 litres of stock excessive. I only used 2, and it was still slightly too much. I sliced the sausages too to make it more manageable to eat with a spoon

rachelcross's picture

I want to try this one and think that after reading the comments, adding some tomato puree and maybe some harissa paste might be a good idea.
Will report back!

eleanormayo's picture
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Very tasty supper, I sort of halved the recipe and substituted a leek for the onions and used 6 butchers chipolatas as I had them in the freezer. There is quite a lot of veggies and pasta left, so I might dice up some chorizo to add to it for leftovers tomorrow night.

poorstudent768's picture
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Me and my boyfriend (who hates trying anything new) absolutely loved this and i definitely will be making it again! I added a diced red onion too. But would not recommend freezing this as the pasta goes mushy when defrosted and reheated.

ailiejan's picture
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I have made this a few times now, halving the recipes for two people - it is really tasty - but perhaps that is due to the delicious sausages from our local farmshop (Plumgarths)! I do colour my sausages in a frying pan before transferring to the 'one pot'.

siubhanmac's picture

Made this with quorn sausages and it was fab , really filling. I had no celery in so I substituted a lovely leek and a small tin of drained flageolet beans & added a generous pinch of smoked paprika... It was lovely, all the family enjoyed it. We had loads left over and the following day I just loosened it up with some 'marigold' stock adjusted the seasoning and had it as a hearty soup for lunch ! Fab! Will def make again .

bethocallaghan's picture
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I also chopped up the sausage when cooked. All soften onion, celery and carrot together and added some tomato puree.

kevinwpage's picture
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Much too bland. It needs livening up with herbs and spices.

badfalcon's picture
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I loved how the pasta took the flavours of everything else. I didn't have any beans but peas went with it lovely.

haddyanne's picture

Made this today, but sliced the sausage as I felt whole ones were too difficult to deal with. Gorgeous!!!

louisamwilson's picture
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Made this with Quorn sausages and it was fab! Also added a pinch of chilli to give it a bit of a kick. Great supper to have bubbling away while you're getting ready for the evening. Def make again!

jburton's picture

emoe66....... you could copy and paste them onto a word document.

godmat's picture

I'd love to try this recipe, but I'm not able to print any recipes anymore...

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