Ingredients per serve



  • Penne pasta 1.0 kg
  • Olive oil 50.0 ml
  • Pork Sausages (Italian) 20.0 x
  • Onion, chopped 300.0 g
  • Garlic cloves, crushed 4.0 x

Pasta Sauce

Like a shredded beef ragu, cooking this sausage pasta longer gives it time to develop deep, complex flavours. Make it for an Italian themed night with addition of garlic bread and garden salad with Italian dressing.



  1. Pasta

    • Cook pasta in a large pan of salted boiling water until al dente. Drain and keep warm.
    • Squeeze mince from sausages. Heat oil in a large pan over high heat. Add sausage mince and onion and cook for 10 minutes.
  2. Pasta Sauce

    • Pour in combined KNORR Italiana Pronto Napoli and KNORR Hollandaise. Simmer on low heat for 20 minutes then add spinach. Cook for another 5 minutes until spinach is wilted.
  3. To Serve

    • Divide pasta between serving bowls. Top with sauce and sprinkle with parmesan. Serve with steamed greens or salad.