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Sausage pasta broth

Sausage pasta broth


Low in saturated fat, this warming pasta dish is filled with flavoursome sausage meat and topped with crunchy onion ciabatta croutons

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    2652kj 625kcal
  • Fat
    Med 29%
  • Saturates
    Low 21%
  • Sugar
    Low 12%
  • Salt
    Med 30%

% of adult’s reference intake | Carbohydrates per serving : 31g


  • 1 Co-op Irresistible caramelised onion ciabatta roll, torn into chunks
  • 1½ tbsp Co-op olive oil
  • ½ x 454g pack Co-op Well & Good reduced fat pork sausages
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • ¼ tsp dried thyme
  • 1 large tomato, finely chopped
  • 100ml dry white wine (we used Co-op Chilean Sauvignon Blanc)
  • 700ml chicken stock, made with ½ stock cube
  • 100g dried Co-op fusilli pasta
  • 100g Co-op sliced curly kale


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. To make the croutons, drizzle the bread with ½ tbsp of the oil
  3. Bake in the oven for 8-10 mins until golden and crunchy
  4. Meanwhile, heat the remaining oil in a large pan over a medium heat
  5. Squeeze the sausagemeat out of the skins (you can freeze the leftover sausages or make them into sandwiches), then cook for 3-4 mins, using a wooden spoon to break it into pieces
  6. Stir in the onion, garlic and thyme, then cook over a low heat for 10 mins, until softened
  7. Increase the heat to medium, add the tomato and cook for 3 mins, before pouring in the wine
  8. Simmer for 5 mins until reduced, then stir in the stock
  9. Bring to a gentle simmer and add the pasta
  10. Cook for 12 mins, partially covered, until tender, then season
  11. Stir in the kale for the last 4 mins of cooking time
  12. Ladle the broth into bowls and serve with the croutons

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