Sausage pasta bake with peppers

PT1H

Share recipe

Ingredients

Metric

Imperial

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
Share recipe