1. Start by preparing the veggies. Peel and dice the onion and garlic. Wash and dry the bell peppers, remove the insides and cut into small pieces. Clean the celery stalks and dice finely. If you don’t have ready-made creole seasoning mix yourself a small amount (ingredients above).

2. Add some oil to a large pot (or Dutch oven) and heat up. Add the sliced sausage and cook/fry until nicely browned from all sides. Next, add the onion and sauté until soft and glossy. Add the garlic, bell pepper, and celery and cook for 2-3 minutes until slightly softer. Stir often. Add the chunky tomatoes, 3 tbsp. of the Creole seasoning, as well as some salt and pepper. Bring everything to a boil, then add the chicken broth and dry pasta – mix to combine. Bring back to a boil, then reduce the heat and let simmer for about 10-12 minutes – or whatever time your pasta needs to be cooked »al dente«. Don’t forget to stir from time to time, so the pasta is not sticking to the bottom of the pot. If you want to use some leftover chicken, add it about 5 minutes before the end of the cooking time to the pot, so it can warm up. The sauce should have thickened enough to coat the pasta nicely.

3. Serve with some spring onions sprinkled on top and some bread on the side.