Pasta with Parsnips and Kabanos Sausages

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Parsnips are far more versatile than you would imagine, as this easy recipe shows. With the smoky-sweet additions of grilled peppers and kabanos (thin Polish sausages with a spicy, smoked flavour), and the light, oniony taste of leeks, this is a wonderful combination.


  • 2 large yellow peppers
  • 225-275 g/8-10 oz pasta shapes, noodles or spaghetti
  • 225 g/8 oz kabanos sausages
  • 350 g/12 oz thin leeks
  • 350 g/12 oz parsnips
  • 4 tablespoons olive oil
  • freshly grated Parmesan cheese, to serve
  • salt
  • black pepper


Halve the peppers lengthways and discard the seeds and stem. Put the pepper halves under a hot grill, skin-side upwards, until blackened in patches all over. Wrap in a plastic bag or tin foil until cool enough to handle. Peel off the skin and cut the peppers lengthways into thin strips.

Cook the pasta in plenty of boiling salted water until al dente. Meanwhile, slice the kabanos sausages thinly. Cut the leeks into thin rings. Peel the parsnips and slice very finely across. Heat half the olive oil in a large, deep frying pan over a fairly high heat. Add the sausage and toss around for 1-2 minutes. Add the remaining oil and the leeks and stir for 1-2 minutes, until they begin to soften, then add the parsnips and stir for another minute. Lastly, stir in the peppers and season to taste.

Drain the pasta and place it in a warm serving bowl. Pour the sauce on top and serve with grated Parmesan cheese.