Pasta with Parsnips and Kabanos Sausages

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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