• 4 Cumberland pork sausages, cooked to pack instructions
  • 390 g carton chopped tomatoes in tomato juice
  • 1 tsp Italian tomato purée
  • 1 clove garlic clove, finely chopped
  • 1 tbsp fresh thyme leaves, chopped
  • 1 courgette, trimmed
  • 300 g Italian fresh egg penne


  1. 1

    Cut the cooked sausages into chunks. Put in a pan with the tomatoes, tomato purée, garlic and thyme. Cook over a medium heat for 15-20 minutes.

  2. 2

    Meanwhile, use a vegetable peeler to peel the courgette into thin ribbons. Heat a non-stick frying pan, add the courgette ribbons and dry fry for a few minutes.

  3. 3

    Cook the penne to pack instructions then drain. Tip it into the sausage mixture with the courgette ribbons and mix together. Divide between bowls and serve.


    Cook's tip: boost your veg intake by making carrot ribbons and cooking with the courgette.

Nutritional Details

Each serving provides
  • Energy 1792kj 428kcal 21%
  • Fat 12.9g 18%
  • Saturates 3.4g 17%
  • Sugars 8.1g 9%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

57.4g carbohydrate 3.7g fibre 18.6g protein

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