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Nutrition: per serving

  • kcal772
  • fat25g
  • saturates8g
  • carbs90g
  • sugars11g
  • fibre9g
  • protein53g
  • salt3g

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

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Comments, questions and tips (16)

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Overall rating

A star rating of 3.5 out of 5.12 ratings

jdcheesman

Nice recipe, but careful with the timings - the beans I used needed 10min to cook (according to the bag), and the pasta just 6... Clearly if I hadn't juggled a bit with the timings the recipe wouldn't have worked. I think the Good Food team could make this a bit clearer! Otherwise I pretty much…

joolz8000

A star rating of 1 out of 5.

The pasta should have been cooked separately then added. My pasta ended up mush. The flavour was also very bland.

burbles

A star rating of 3 out of 5.

It was quite boring, really.

macskitchen

A star rating of 4 out of 5.

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 avatar

rachelcross

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!

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