Sausage pasta bake with peppers

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This deliciously simple sausage pasta bake recipe from Marcello Tully is beautifully colourful with vibrant peppers and cherry tomatoes, with a meaty hit from chipolata sausages. Anchovies are used to add wonderful seasoning to the dish, and will melt into the overall bake as it cooks.

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Gratin dishes

Method

1
Cook the pasta in a pan of salted boiling water for approximately 15 minutes, or until cooked. Drain and refresh under cold water
  • 200g of penne pasta
  • 1 pinch of salt
2
Place the chipolatas onto a baking tray and bake in the oven for 15 minutes at 180°C/gas mark 5
  • 350g of chipolatas
3
Meanwhile, heat some oil in a pan and add the onions, garlic, anchovies and thyme. Allow to sweat for 5 minutes
4
Add the diced peppers and cherry tomatoes. Sweat for a further 5 minutes - do not let the ingredients colour
5
Remove the chipolatas from the oven and allow to cool slightly. Slice each chipolata into 3
6
Add half the cheese to a large bowl and then combine with the vegetables from the pan, the cooked pasta and the chipolatas
7
Transfer into a large baking dish and sprinkle over the remaining cheese to cover the top
8
Place in an oven set to 160°C/gas mark 3 for 10-12 minutes. Remove and serve immediately
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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