• 8 frozen thick pork sausages
  • 350g conchiglie pasta shells
  • 2 tbsp olive oil
  • 350g green peppers, deseeded and sliced
  • 200ml chicken stock
  • Zest and juice of 1 lemon
  • 200ml lighter crème fraîche
  • 10g fresh flat-leaf parsley, washed and roughly chopped


  1. 1

    Grill the frozen sausages and cook the pasta according to packet instructions.

  2. 2

    Slice the cooked sausages and set aside. Heat the oil in a large frying pan and add the peppers. Fry for 5 minutes until soft.

  3. 3

    Add the sliced sausages, pour over the stock and cook for 2-3 minutes. Add the lemon zest and juice and the half fat crème fraîche. Cook over a low heat for a further 3 minutes until thickened slightly. Drain the pasta and return to the pan. Stir the parsley through the creamy sausage sauce.

  4. 4

    Add the pasta and toss through. Season with black pepper and serve immediately.

Nutritional Details

Each serving provides
  • Energy 2621kj 626kcal 31%
  • Fat 27.5g 39%
  • Saturates 10.8g 54%
  • Sugars 7.9g 9%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 624kj/149kcal

Each serving provides

69.5g carbohydrate 2.7g fibre 23.8g protein

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