Sausage pasta bake with peppers

Name: Sausage pasta bake with peppers
Total time: 1 h
Ingredients: 200g of penne pasta; 350g of chipolatas; 150g of onion, diced; 5g of garlic cloves, chopped; 30g of tinned anchovy fillets, drained and finely chopped; 1 sprig of fresh thyme; 150g of red pepper, 1 inch dice; 150g of yellow pepper, 1 inch dice; 120g of cherry tomatoes, halved; 100g of half fat medium cheese, grated; 2 tbsp of sunflower oil; 1 pinch of salt

by Marcello Tully

Item 1 of 1

Main
easy
4
60 minutes

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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

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Ingredients

Metric

Imperial

200g of penne pasta
350g of chipolatas
150g of onion, diced
5g of garlic cloves, chopped
30g of tinned anchovy fillets, drained and finely chopped
1 sprig of fresh thyme
150g of red pepper, 1 inch dice
150g of yellow pepper, 1 inch dice
120g of cherry tomatoes, halved
100g of half fat medium cheese, grated
2 tbsp of sunflower oil
1 pinch of salt

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Equipment

Gratin dishes

Method

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

Place the chipolatas onto a baking tray and bake in the oven for 15 minutes at 180°C/gas mark 5

350g of chipolatas

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
150g of onion, diced
5g of garlic cloves, chopped
30g of tinned anchovy fillets, drained and finely chopped
1 sprig of fresh thyme

Add the diced peppers and cherry tomatoes. Sweat for a further 5 minutes - do not let the ingredients colour

150g of red pepper, 1 inch dice
150g of yellow pepper, 1 inch dice
120g of cherry tomatoes, halved

Remove the chipolatas from the oven and allow to cool slightly. Slice each chipolata into 3

Add half the cheese to a large bowl and then combine with the vegetables from the pan, the cooked pasta and the chipolatas

50g of half fat medium cheese, grated

Transfer into a large baking dish and sprinkle over the remaining cheese to cover the top

50g of half fat medium cheese, grated

Place in an oven set to 160°C/gas mark 3 for 10-12 minutes. Remove and serve immediately

First published in 2015

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Marcello Tully

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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