Advertisement

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

Method

  • STEP 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.

  • STEP 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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.12 ratings
Advertisement
Advertisement
Advertisement