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  • 2 ¼ cups penne pasta
  • 1 onion, finely chopped
  • 150 g chorizo or spicy sausage, sliced
  • 2 Tbsp Wattie’s Tomato Paste
  • 2x 400 g cans Wattie’s Chopped Tomatoes with Roasted Garlic and Onion
  • 700 g packet Wattie’s Frozen Super-greens Vegetables
  • 100 g feta


1. Cook penne pasta in plenty of boiling salted water for about 10 minutes, or until al dente. Drain. Refresh under cold water. Set aside.

2. Heat a dash of oil in a saucepan and gently sauté the onion until beginning to soften. Add the sliced chorizo sausage and cook a further 2 minutes. Stir in the Wattie’s Tomato Paste.

3. Pour over Wattie’s Chopped Tomatoes with Roasted Garlic and Onion. Stir well until nearly boiling.

4. Add Wattie’s Frozen Super-greens Vegetables and carefully stir into the sauce. Continue cooking for a further 5 minutes, until the vegetables are tender. Fold in the cooked pasta and crumbled feta. Serve hot in bowls.

Note: This recipe can be easily halved to serve 3-4.

Rate and Review

3 Ratings Super Pan Pasta

Reviews (3)

Angelle's Review | Rating

cost me about $12 to make, but serves

Barry's Rating
Tania Cottew's Review | Rating

Quick and easily adapted to gluten and lactose free. Used Watties Pesto Tomatoes instead and added sliced black olives, a dash of red wine to rinse out the can, and tossed the gf penne in olive oil and sage before combining for a more Mediterranean flavour.