Solo: Saucy Sausage Penne

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Solo: Saucy Sausage Penne

Penne pasta served with pork banger meatballs, coated in a delicious tomato sauce.

Ingredients to serve 1

  • 75g x penne
  • 2 x pork bangers
  • ¼ x onion – peel & chop finely
  • ½ stick x celery – chop finely
  • ¼ x carrot – peel & grate finely
  • ½ clove x garlic – peel, grate finely & chop
  • ¼ tsp x dried oregano
  • ¼ tsp x fennel seeds
  • ¼ sachet x tomato paste
  • 1 x tomato – dice (½ cm)
  • ½ tbsp x balsamic vinegar
  • 3g x fresh basil – remove leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Penne: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the penne and cook for 10 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Meatballs: Squeeze out the mince from the pork bangers (sausages) and roll them into little meatballs (3 per banger). Place a pan on medium-high heat with a drizzle of olive oil. When the pan is hot, add the meatballs and brown for 3-4 minutes, shaking the pan to make sure they brown evenly. Remove from the pan and set aside.

Step 4

Sauce: Using the same pan, turn the heat down to medium-high. Add the onion, celery and carrot and cook for 5 minutes. Then add the garlic, oregano, fennel seeds and tomato paste and cook for 1 minute before adding tomatoes and water (2 cups for 4; 1 cup for 2) and season with salt and pepper. Let it simmer (gently boil) for 4 minutes until the tomatoes start to soften. Add the meatballs back into the pan with balsamic vinegar and cook for 8-10 minutes until they’re cooked through and the sauce has thickened. Chop the basil finely, add with the penne and mix through. Season with salt and pepper to taste.

Step 5

Serve the saucy pasta and meatballs with a drizzle of olive oil.