Recipe adapted from

Serves 4


1 Tbsp olive oil

8 Italian sausages

3 quarts hot chicken stock

1 lb penne pasta

2 carrots, thinly sliced

2 onions, thinly sliced

3 celery sticks, thinly sliced

5 oz. green beans, cut into 2″ lengths

A handful flat-leaf parsley , chopped


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 minutes.

Add the pasta to the pan, mix well and bring to the boil. Stir in the carrots and onions, cook for 5 minutes, then add the celery and beans, and cook for a further 4 minutes. 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.