This pasta dish has been our go-to pasta recipe when we don't want to think too much about the next dish we need to cook for dinner or lunch. The different colours and textures keep things exciting. You can also change the chicken chipolata sausages with other types of sausages you have in the fridge. Same with the veggies used, you can literally add whatever you want to the dish! So versatile, delicious and healthy. Perfect for spring or summer time 🌞
Serves: 2 generous servings
Difficulty: Level 1
Wow factor: ⭐⭐️⭐️⭐️
120gr of dried pasta (just for guidance, you can add more or less for 2!)
Water to boil pasta
170gr Italian style chicken chipolatas (we bought ours from Aldi but use whatever sausages you want), chopped into small-sized pieces
1tsp dried Italian seasoning
4 garlic cloves, chopped
1 onion, finely chopped
2 celery sticks, finely chopped
4 tomatoes, chopped
1/3 courgette, chopped into quarters
1 yellow pepper, chopped
1 handful of chestnut mushrooms, chopped
Sea salt & cracked black pepper to taste
Water for cooking
Fresh parsley, chopped
In a large saucepan, heat 1tbsp of olive oil. Fry garlic, onions and celery until soft.
Now tip in your chicken sausages. Fry for 4 minutes.
Add the courgette, yellow pepper, mushrooms and salt & pepper to taste.
Add tomatoes and mix well. Cover with a lid for 7 minutes. Ensuring you check on it once in a while. Add around 1/2 cup of water, we want the tomatoes to start disintegrating to make the delicious pasta sauce.
In the meantime, cook your pasta.
When your pasta is al-dente, don't worry about draining the pasta. Simply pick up the pasta using tongs or a spaghetti fork and move pasta to the saucepan where your chicken & tomato mixture is in.
Mix well and serve immediately. Top with fresh parsley and you are ready to eat!