4 cooked sausages, cut into small chunks
1 carton chopped tomatoes
1 clove garlic, finely chopped
1 tsp fresh thyme
1. Put the sausages in a pan with the tomatoes, garlic and thyme. Cook over a medium heat for 10-15 minutes.
2. Meanwhile, use a vegetable peeler to peel the courgette into ribbons and dry-fry in a non-stick frying pan for a few minutes.
3. Cook the penne, following pack instructions, then add to the pan with the courgette curls. Mix well and serve.