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Penne with Hénaff sausages and sun vegetables

Penne with Hénaff sausages and sun vegetables

4

Medium

30 mn +20 mn cooking

Ingredients

  • 10 small Hénaff sausages (plain, with herbs or spiced to taste),
  • 250 g penne,
  • 1 yellow bell pepper,
  • 1 red bell pepper,
  • 1 zucchini,
  • 1 eggplant,
  • 50 g spinach leaves
  • a dozen fresh spring onions,
  • A few fresh basil leaves
  • 2 tablespoons olive oil.

Preparation

  1. Heat the oil in a wok or large frying pan. When hot, toss in the thinly sliced onions and basil leaves until fried.
  2. Add the eggplant, zucchini and diced peppers. Season with salt and pepper, and cook over high heat until the vegetables are cooked but not soft.
  3. In another frying pan, cook the sausages, cut into small fat-free pieces, for 20 minutes.
  4. Combine vegetables and sausages.
  5. Add the spinach leaves 2-3 minutes before the end.
    Meanwhile, cook the penne in salted water according to the brand instructions.
  6. Then mix in the penne, vegetable and sausage mixture.
  7. Serve piping hot!

Product used

Spicy

Tip

We advise you not to use fat when pan-frying Hénaff sausages: sear them over medium heat for one minute, then cook over low heat for ten minutes, turning regularly. For larger sausages, double the time.

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