Ingredients

Method

• 4 T olive oil
• 100 g Woolworths Italian pork sausages
• 1 baby onion, finely chopped
• 1 medium carrot, peeled and finely chopped
• 1 stick celery, finely sliced
• 1 clove garlic, minced
• 50 g tomato paste
• sea salt and freshly ground black pepper, to taste
• 100 g Woolworths canned borlotti beans, (freeze the rest for another rainy day)
• 2 tomatoes, grated
• 2 cups chicken or vegetable stock
• 1 sprig rosemary, finely chopped
• 10 g fresh thyme, finely chopped
• 60 g Woolworths fusilli
• 1 t Woolworths hard cheese, grated
• 10 g Italian parsley

Method

Ingredients

1. Heat half the oil in a saucepan over a medium heat. Fry the sausages until golden brown, turning often, about 5 minutes. Set aside. Once cool, slice the sausages thickly and return to the pan with the remaining olive oil, the onion, carrot and celery, and cook until the vegetables have softened slightly, about 5 minutes.

2. Add the garlic and tomato paste and cook for 1 minute, or until fragrant and soft. Season, then add the beans and their liquid, tomatoes, stock, rosemary and thyme. Bring to a boil, then stir in the pasta.

3. Reduce the heat to medium and cook until the pasta is al dente, 8–10 minutes. Check the seasoning and sprinkle with the cheese and parsley

Cook's note: Use any small pasta – orecchiette or orzo will do. Feel free to add any veg you like. Although the Italian sausage adds herby meatiness, you’re welcome to use a plant-based alternative.

Find more pasta recipes here. 

Photographs: Jan Ras 
Food assistant: Ellah Maepa