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Sausage and Tomato Pesto Pasta

Sausage and Tomato Pesto Pasta

with Pesto and Roasted Tenderstem®

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Crispy roasted tenderstem® broccoli, a rich tomatoey ragu, fresh pesto and cheese are the winning combination in this simple wheat pasta recipe. Using our delicious pork and oregano sausage meat as the base of the ragu makes this recipe quick and easy to cook, ready in just 25 mins. Serve up in bowls and top with the remaining cheese and a spoonful of pesto for a fresh finish.

Allergens:SulphitesCereals containing GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Tenderstem Broccoli ®

246 grams

Pork and Oregano Sausage


1 pack(s)

Finely Chopped Tomatoes with Basil

1 sachet

Tomato Puree

200 grams

Wheat Penne Pasta

(ContainsCereals containing Gluten)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pot(s)

Green Pesto


Not included in your delivery

75 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Energy (kcal)970 kcal
Fat39.0 g
of which saturates14.0 g
Carbohydrate106 g
of which sugars17.0 g
Protein44 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt for the pasta. Cut the broccoli stalks in half widthways. Pop the broccoli on a lined baking tray and drizzle with oil, a pinch of salt and black pepper, toss together and spread out in a single layer. Leave to the side.


Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the sausage meat and cook, whilst breaking up into roughly 2cm chunks with a wooden spoon. Stir and cook until browned, 6-7 mins.


Pour the finely chopped tomatoes, tomato purée and water (see ingredients for amount) into the pan with the sausage meat. Mix together, reduce the heat to medium- low and simmer until thick and tomatoey, 12-15 mins. Stir occasionally.


Once the sauce is simmering, pop the broccoli on the top shelf of your oven to roast until soft and charred at the edges, 10-12 mins. Add the penne to the pan of boiling water and cook until al dente, around 7-8 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.


Once the wheat pasta is cooked, drain it in a colander and add it to the pan with the ragu along with two-thirds of both the cheese and the pesto. Stir together until combined. Taste and add salt and pepper if needed.


Spoon the tomatoey pesto wheat pasta into bowls and top with the tenderstem® broccoli, all of the remaining cheese and a few spoonfuls of the remaining pesto. Enjoy!