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Grilled pasta with sausages and peppers

Grilled pasta with baby bangers and peppers

Grilled pasta with sausages and peppers

PT1H

Why not try?

1
Cook the pasta in a pan of salted boiling water for approximately 15 minutes, or until cooked. Drain and refresh under cold water
  • 7 1/16 oz of penne pasta
  • 1 pinch of salt
2
Place the chipolatas onto a baking tray and bake in the oven for 15 minutes at 356°F/gas mark 5
  • 12 1/3 oz of chipolatas
3
Meanwhile, heat some oil in a pan and add the onions, garlic, anchovies and thyme. Allow to sweat for 5 minutes
  • 2 tbsp of sunflower oil
  • 5 1/3 oz of onion, diced
  • 1/4 oz of garlic cloves, chopped
  • 1 1/16 oz of tinned anchovy fillets, drained and finely chopped
  • 1 sprig of fresh thyme
4
Add the diced peppers and cherry tomatoes. Sweat for a further 5 minutes - do not let the ingredients colour
  • 5 1/3 oz of red pepper, 1 inch dice
  • 5 1/3 oz of yellow pepper, 1 inch dice
  • 4 1/4 oz of cherry tomatoes, halved
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
  • 1 3/4 oz of half fat medium cheese, grated
7
Transfer into a large baking dish and sprinkle over the remaining cheese to cover the top
  • 1 3/4 oz of half fat medium cheese, grated
8
Place in an oven set to 320°F/gas mark 3 for 10-12 minutes. Remove and serve immediately

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