Penne with courgette and home-made Italian sausage recipe

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serves: 4
Skill: easy
Prep: 10 min
Cooking: 30 min
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  • Taken from My Daddy Cooks by Nick Coffer (Hodder & Stoughton £16.99)

    The home-made sausage in this recipe goes perfectly with penne pasta, courgettes and handfuls of Parmesan cheese – make a large batch and give the whole family a generous portion.


    • 450g dried penne
    • Olive oil
    • 500ml tomato passata
    • 1 courgette, grated
    • Salt and freshly ground black pepper
    • 3 large handfuls of grated extra-mature Cheddar cheese
    • 1 large handful of freshly grated Parmesan cheese
    • For the Italian sausage mix:
    • 1tbsp fennel seeds
    • 500g pork mince
    • 2tsp garlic powder
    • 1tbsp mild paprika
    • Freshly ground black pepper and a good pinch of salt


    • Preheat your oven to 180°C/350°F/Gas Mark 4.

    • Put a large saucepan of salted water on to boil and cook the penne according to the instructions on the packet.

    • Meanwhile, make the sausage mince. You will need to grind the fennel seeds using a pestle and mortar. If you don’t have a pestle and mortar, put the seeds in a plastic sandwich bag and crush them with the tip of a large rolling pin. Mix all the ingredients together in a bowl. It is worth taking a little time over this to make sure everything is evenly mixed in.

    • Heat some olive oil in a frying pan and cook the sausage meat until it is no longer pink.

    • Pour in the tomato passata, the grated courgette, season with salt and pepper and continue to cook for just a minute or two.

    • In a large baking dish, mix the cooked penne well with the sausage sauce and cover the pasta with the two grated cheeses. You want to make sure that there is a really good layer of cheese, covering much of the pasta.

    • Bake in the oven for 20 to 25 minutes, until the top is golden and bubbling.

    Top tip for making Penne with courgette and home-made Italian sausage

    You can use whole sausages and cut them open but it takes roughly the same amount of time to prepare once you've squeezed the meat out.

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