Pasta with Parsnips and Kabanos Sausages

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 the leeks this is a wonderful combination.


  • 2 large yellow peppers, halved lengthwise and deseeded
  • 250-300 g (8-10 oz) pasta shapes, noodles or spaghetti
  • 4 tablespoons olive oil
  • 250 g (8 oz) kabanos sausages, sliced very thinly
  • 375 g (12 oz) thin leeks, sliced into thin rings
  • 375 g (12 oz) parsnips, sliced very finely
  • Salt and black pepper
  • Parmesan cheese to serve


Put the pepper halves under a hot grill, skin side upwards, until blackened in patches all over. Wrap in a tea towel until cool enough to handle. Peel off the skin using your fingers, then cut the peppers lengthwise into thin strips. Cook the pasta in plenty of boiling, salted water until al dente.

Meanwhile, heat 2 tablespoons of the olive oil in a large, deep frying pan over a fairly high heat. Add the sliced kabanos and toss around for 1–2 minutes. Add the remaining olive oil and the sliced leeks and stir around for 1–2 minutes until they begin to soften, then add the sliced parsnips and stir for another minute. Lastly stir in the sliced, grilled peppers and season to taste with salt and plenty of black pepper.

Drain and rinse the pasta well under cold running water. Return it to the rinsed-out pan and reheat gently. Place the pasta in a warm serving bowl. Pour the sauce on top and serve with grated Parmesan cheese.