Creamy Herbal Chicken Sausage Coquillettes

Creamy chicken sausage coquillettes in a cast-iron pan with a jar of Full Feast Herbal Sauce

The Weeknight Pan Every French Kid Knows

Coquillettes are the pasta of French childhoods — the little elbows you eat with butter and ham after school. This is my grown-up, Caribbean version, and it is the fastest recipe I will ever give you.

The trick is that the flavour base is already in the jar. Full Feast Herbal Sauce carries the herbs, the garlic and onion depth, and the freshness — so instead of building a sauce from scratch, you brown some chicken sausage, loosen the Herbal Sauce with a splash of water and a spoon of crème fraîche, and let the Gruyère pull it all together. Under 20 minutes, one pan, and the kind of plate that disappears in silence.

Leftover pasta from yesterday? Even better. This recipe was built for it.

Recipe at a glance

  • Cuisine: French Caribbean
  • Prep: 5 minutes • Cook: 15 minutes • Total: under 20 minutes
  • Serves: 3–4
  • Featured sauce: Full Feast Fresh Herbal Sauce
  • Heat level: No heat — mild, creamy and family-friendly

What you’ll need

  • 6 chicken sausages, cut into bite-sized pieces (about 35g each)
  • 1 medium onion, finely diced
  • 1 tbsp olive oil
  • 1 tbsp salted butter (optional, for extra richness)
  • 2.5 tbsp tomato purée
  • 3.5 tbsp Full Feast Herbal Sauce
  • 2.5 tbsp crème fraîche (optional but recommended)
  • 60 ml water, plus a little more if needed
  • 50 g Gruyère, grated
  • 300 g cooked coquillettes (leftover pasta works perfectly — macaroni or any small pasta too)

Method

  1. Soften the onion. Heat the olive oil (and the butter, if using) in a large frying pan. Add the diced onion and cook over medium heat until soft and lightly golden.
  2. Brown the sausage. Add the chicken sausage pieces to the pan and cook until nicely browned all over.
  3. Cook out the tomato purée. Stir in the tomato purée and cook for 1 minute to remove its raw taste.
  4. Add the Herbal Sauce. Add the Full Feast Herbal Sauce and the water. Stir well and simmer gently, adding a splash more water if it tightens too much.
  5. Make it creamy. Stir in the crème fraîche until the sauce turns smooth and creamy.
  6. Add the pasta. Tip in the cooked coquillettes and mix until every piece is coated in sauce.
  7. Finish with cheese. Sprinkle over the grated Gruyère and stir until melted and glossy. Serve straight from the pan.

Chef’s notes

Finish with a little chopped parsley or fresh basil if you have it. Chicken sausages are well-seasoned already, so extra salt usually isn’t needed — taste before you reach for it.

Allergen note: Full Feast Herbal Sauce contains mustard and sulphites. Gruyère and crème fraîche contain milk — and check your sausage packaging for any further allergens.

Final word from me

Not every recipe needs a Sunday. Some nights you want one pan, fifteen minutes, and everyone at the table asking for more. This is that recipe and the Herbal Sauce does the work you didn’t have time for.

JP