One-pan pasta with chipolata sausages and broccolia


  • 1 onion chopped
  • 2 cloves of garlic crushed
  • 400 grams chipolata sausages
  • 600 grams of broccoli florets
  • 800 ml chicken stock
  • 300 grams whole wheat spaghetti, broken
  • 250 grams of cherry tomatoes halved
  • Parmesan cheese for garnish
  • Olive oil for frying
  • Salt and pepper
  • Optional: 2 tablespoons crème fraiche

Preparation time


Cooking time



  1. Heat oil in the pan on the barbecue. Sauté the onion with garlic. Add the chipolata sausages and fry them. Add the broccoli florets to the pan and heat them up. Add the chicken stock and pasta. Bring to the boil and let it simmer (with a lid on the pan) for 12 to 15 minutes until the pasta and broccoli florets are al dente. The cooking liquid should have been absorbed by the pasta; if there’s still some liquid in the pan, then you need to drain it.
  2. Stir the halved cherry tomatoes into the pasta and garnish with grated parmesan. Serve the pasta immediately.
  3. *Stir 2 tablespoons of crème fraiche through the pasta to add flavour and creaminess. You can also replace (part of) the stock with a can of diced tomatoes, or sieved tomatoes. This is how you make a quick pasta with red sauce.
  4. HINT | For this one-pot pasta, use ingredients that are available at your convenience. You can of course vary with the pasta; use penne, fusilli, macaroni or whatever pasta you want! You can also use any other sausages if there’s no chipolata sausages available. Chop large tomatoes into cubes instead of using cherry tomatoes. Zucchini is a great alternate for broccoli.

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