Watercress and Sausage Penne

Watercress and Sausage Penne

A pasta dish with slightly bitter watercress, suited to the adult palate. It's also nice made with chrysanthemum greens.

Ingredients: 1 serving

1 bunch
Sausage (long)
1 plus
1 small clove
90-100 g
Soy sauce
1/2 teaspoon


1. Boil the penne in salt water. Roughly cut the watercress and thinly slice the sausage diagonally. Finely chop the garlic.
2. Fry the garlic in olive oil over a low heat, then add the sausage. Add the watercress just before the penne is boiled, and season with salt and pepper.
3. Lightly drain the penne, add to the pan from Step 2, and fry everything together. Drizzle soy sauce from the sides of the pan, and when everything is evenly mixed together, it's done.
4. [Chrysanthemum greens version] Add the thick stems 2 minutes before the pasta is done, and the leaves 30 seconds before. I used Fusilli pasta for this version.

Story Behind this Recipe

I had many ingredients that I received at the end of the year, such as sausage, ham and bacon, and wanted to use them up. I made a simple side dish by adding slightly bitter watercress.