Sausage pasta bake with peppers
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.
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
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
- 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
4
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
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
- 50g of half fat medium cheese , grated
7
Transfer into a large baking dish and sprinkle over the remaining cheese to cover the top
- 50g of half fat medium cheese , grated
8
Place in an oven set to 160°C/gas mark 3 for 10-12 minutes. Remove and serve immediately
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Sausage pasta bake with peppers
