• 8 Smoked pork sausages
  • 155g pack of smoked bacon lardons
  • 1 large onion
  • 2 sticks of celery
  • 2 cloves of garlic
  • 200g of button mushrooms
  • 400g tin of butter beans drained.
  • 400g Tin of chopped tomatoes
  • 200ml Chichken stock
  • 2 tbs Tomato purée
  • 250g Penne pasta
  • 1/2 tsp of Oregano, Basil & sugar
  • Season with Black pepper only.
  • 1 tbs of Balsamic vinegar
  • Grated Cheddar cheese. and Paprika


  • STEP 1
    Chop the onion celery & garlic and cook until soft in a large deep frying pan.
  • STEP 2
    Chop the sausage and along with the lardons and herbs add to the pan and cook for approx 20 min.
  • STEP 3
    Then add the tomatoes, chicken stock, tomato purée, balsamic vinegar and sugar and cook for a further 15 min. Then add the mushrooms and cook on a low heat stirring occasionally for aprox 45min. Then add the beans at the last 10 min just to warm through.
  • STEP 4
    Cook the pasta in a Seperate pan, drain off and add to the sausage dish. Then tranfer to deep gratin dish. Then to finish sprinkle with grated cheddar cheese and sprinkle the Paprika. Then place in a hot oven until the cheese has melted and the dish has Warmed through.

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