Pasta with Parsnips and Kabanos Sausages

Name: Pasta with Parsnips and Kabanos Sausages
Yield: Serves 4
Ingredients: 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; 2 large yellow peppers, halved lengthwise and deseeded; 250-300 g (8-10 oz) pasta shapes, noodles or spaghetti

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

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 the leeks this is a wonderful combination.

Ingredients

2 large yellow peppers, halved lengthwise and deseeded
250-300 g (8-10 oz)

Dinner
Main course
Spicy

Method

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