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Aged T-bone with monkeygland sauce

30–35 minutes

Burger recipes

Air-fryer buttermilk chicken breasts

20 minutes

Bread recipes

Pasta e fagioli

15–20 minutes

Pasta e fagioli

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15–20 minutes

Ingredients

4 T olive oil
100 g Woolworths Italian pork sausages
1 baby onion, finely chopped
1 medium carrot, peeled and finely chopped
1 stick celery, finely sliced
1 clove garlic, minced
50 g tomato paste
sea salt and freshly ground black pepper, to taste
100 g Woolworths canned borlotti beans, (freeze the rest for another rainy day)
2 tomatoes, grated
2 cups chicken or vegetable stock
1 sprig rosemary, finely chopped
10 g fresh thyme, finely chopped
60 g Woolworths fusilli
1 t Woolworths hard cheese, grated
10 g Italian parsley

Method

1. Heat half the oil in a saucepan over a medium heat. Fry the sausages until golden brown, turning often, about 5 minutes. Set aside. Once cool, slice the sausages thickly and return to the pan with the remaining olive oil, the onion, carrot and celery, and cook until the vegetables have softened slightly, about 5 minutes.

2. Add the garlic and tomato paste and cook for 1 minute, or until fragrant and soft. Season, then add the beans and their liquid, tomatoes, stock, rosemary and thyme. Bring to a boil, then stir in the pasta.

3. Reduce the heat to medium and cook until the pasta is al dente, 8–10 minutes. Check the seasoning and sprinkle with the cheese and parsley

Cook's note: Use any small pasta – orecchiette or orzo will do. Feel free to add any veg you like. Although the Italian sausage adds herby meatiness, you’re welcome to use a plant-based alternative.

Find more pasta recipes here.

Photographs: Jan Ras
Food assistant: Ellah Maepa

This is a test recipe

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Ingredients

Method