Sausage pasta bake with peppers

by Marcello Tully
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servings4
60 minutes

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

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