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Sausage Pasta

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1 x 500g packet Coles Gluten Free spaghetti

1 packet Coles `Finest` Italian pork sausages

20mls Cobram Estate EVOO

1 brown onion, diced

1 teaspoon fennel seeds

2 cups broccoli florets, finely chopped

80ml thickened cream

4 cups baby spinach leaves

Walnut pesto:

1 cup walnuts

3 cups basil, leaves picked

30g Parmesan cheese, plus extra to serve

3 cloves garlic, peeled

zest and juice of 1 small lemon

40ml olive oil


Bring a large pot of salted water up to the boil. Break the spaghetti into 10cm lengths and place into the water. Cook, stirring occasionally for 8-10 minutes, or until aldente. Drain the pasta, reserving 1 cup of cooking liquid.

Meanwhile, heat the oil a large non-stick frying pan over a medium heat. Remove the sausage meat from the casings and place into the frying pan along with the onion. Cook, breaking up with the back of a spoon for 5 minutes. Add in the fennel seeds and broccoli and cook for a further 2-3 minutes.

To make the pesto, place all the ingredients onto a chopping board and using a large knife, chop all the ingredients until you have a rough pesto (alternatively you can use a food processor for a smoother pesto) 

Mix the cream, spinach and pesto through the pasta until the spinach has wilted.

Loosen the mixture with some of the reserved pasta water of it is too thick.

Place the pasta into serving bowls and grate over some extra Parmesan cheese.

Wine Match: Howard Park Riesling 2017 & Angullong Fossil Hill Barbera 2017.

For more inspiration check out these recipes on cookspantry.tv!

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Haigh’s Chocolates – a legacy of quality
Over 100 years ago, Alfred Haigh had grand plans for his new business, but he never would have dreamed of the love the world has developed for his family’s chocolate.  While wine-lovers know South Australia as the home of multi-generational family-owned wineries – Yalumba , Henschke , d’Arenberg , to name a few – for chocolate lovers, the state is synonymous with the multi-generational Haigh family. Today, Haigh’s is in the hands of the fourth generation and in 2015 celebrated its centenary – one of only a few Australian enterprises to have family maintained continuity for 100 years. Beehive Beginnings
The first Haigh’s store opened in Adelaide’s historic Beehive Building in 1915, the dream of Alfred Haigh. Having been a confectioner’s shop, the business came with the former owner’s equipment, moulds, recipes and books – everything a budding self-taught confectioner needed to perfect his craft. Following Alf was his son, Claude, who kept the business humming through the trials of the Depression and war years, while also establishing a name in the thoroughbred racing industry. The 1950s saw Claude’s son John take over after a stint working at Lindt & Sprüngli in Switzerland. This experience was invaluable for both John and Haigh’s, as on his return, he set about revamping the family’s chocolate-making operations. John has been succeeded by his sons, Alister and Simon, who continue the family tradition of producing premium chocolate and expanding the company’s retail network, selling Haigh’s products all over Australia. A caring approach With an eye to Haigh’s continuing well into the future, the family is committed to the environment and sustainability. As such, 80% of its cocoa beans are UTZ-certified , which ensures traceability back to the grower and a fair return for producers and improving the lives of the farming community. The family also prides itself on its cultural, philanthropic and conservation work. So next time you’re savouring a Haigh’s truffle, relishing an Easter bilby or luxuriating in their Original Fruit Chocolates, consider the legacy of quality behind every bite. View the range instore or at  haighschocolates.com.au