I needed a quick-fix of pasta yesterday night and had only little time at hand, so here’s what i put together in less than 40 minutes.

serves about three with roughly 530kcal per serving

you need:

  • 240 gr. of pennette (I used the wholewheat ones from barilla)
  • 2 pork sausages
  • 2 spring onions
  • 1 dried chili
  • 2 average sized courgettes
  • 8-10 cherry tomatoes
  • 2 handfuls of fresh basil from your herb garden
  • 2 tsp. extra vergine olive oil

for the sauce…

squeeze the sausage meat out of its skin and form it into little balls (roughly hazelnut sized), throw them in a cold frying pan and start heating the pan. no need to add oil or butter since the sausage meat already contains enough fat.

while the meat is slowly sizzling away, roughly chop the spring onions and add to the pan. crush the chili and add as well. cut the courgettes into cubes about the size of the sausage balls and add to the pan. let it all fry for a while at medium heat.

saving energy

in the meantime bring some water to the boil in the kettle and pour it into a pot in order to only use one hotplate and save energy. repeat this to have enough hot water ready for your pasta to cook.

then cut the cherry tomatoes in half and add to the pan with the sausage meat and courgettes and let it simmer for 5 minutes. remove the pan from the hot plate and put the pot with the hot water on. once the water is boiling again add salt and the pennette and cook them al dente.

final touches

sieve the pasta and leave some water in the pot. add the pasta and four to five tablespoons of cooking water to the sauce. quickly reheat everything and stirr well. add some extra vergine olive oil and the freshly chopped basil and serve with parmesan cheese… enjoy – i did!