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Luke Mangan’s penne with pork sausage, tomatoes and fetta

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Try Luke Mangan’s delicious new pasta recipe. It’s quick and easy for those days when you’re short on time.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Luke Mangan’s penne with pork sausage, tomatoes and fetta


  • 350g Coles Gluten Free Penne
  • 8 Coles Classic Pork Sausages, casings removed
  • 100ml Coles Extra Virgin Olive Oil
  • 400g red Perino tomatoes
  • 150g Coles Australian Style Fetta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving ¼ cup (60ml) of the cooking liquid.
  2. Step 2

    Meanwhile, roll the sausage meat into small meatballs. Heat 1 tbs oil in a frying pan over medium heat. Add the meatballs and cook, turning, for 3 mins or until golden brown.
  3. Step 3

    Add the tomatoes to the meatballs and cook, stirring, for 3 mins or until the tomatoes break down and sauce reduces slightly. Add the reserved cooking liquid and simmer for 3-4 mins or until the sauce thickens slightly. Add the pasta and toss for 2 mins or until just combined. Season. Drizzle with the remaining oil and sprinkle with fetta to serve.