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Takes: 50 minutes
Serves: 4

No nutritional information available.

Ingredients

- Salt and freshly ground black pepper
- 350g dried pasta (rigatoni suggested)
- 300g broccoli, cut into florets
- 2 tsp olive oil
- 1 red onion, chopped
- 300g chestnut mushrooms, sliced
- 6 sausages, each cut into 4 pieces
- 2 garlic cloves, crushed
- 2 courgettes, halved lengthways and finely sliced
- 1 carrot, grated
- 1 red pepper, deseeded and chopped
- 400g can chopped tomatoes
- 1 tbsp dried mixed herbs
- 2 tsp paprika

Method

1. Bring a large saucepan of salted water to the boil. Add the pasta and boil for 6 - 8 minutes or 2 minutes less than in the pack instructions. Scatter in the broccoli and cook for a further 3 minutes. Scoop out a mug of cooking water and set aside. Drain the pasta and broccoli.

2. Heat the oil in the same pan over a medium heat and fry the onion for around 5 minutes or until beginning to soften. Stir in the mushrooms and fry for 5 - 8 minutes or until they have released their liquid and started to brown.

3. Tip in the sausage pieces and cook for 1 - 2 minutes until browned. Add the garlic, cook for 1 minute then stir in the courgette, carrot and red pepper. Cook for 10 - 15 minutes over a medium - low heat until the vegetables are tender.

4. Stir in the tomatoes, herbs and paprika. Cook for 5 minutes to heat through then add the cooked pasta and broccoli and stir everything together, adding some of the reserved cooking water. Cook for a further 1 - 2 minutes. Season to taste and serve with a scattering of grated Cheddar or Parmesan, if liked.