Name: Chunky Sausage & Tomato Pasta Bake
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: British
Ingredients: 8 pork sausages, cut into 3–4 chunks each; 350g pasta (penne or rigatoni); 1 large onion, chopped; 2 peppers, chopped; 2 x 400g tins chopped tomatoes; 2 tbsp tomato purée; 2 tsp garlic granules; 2 tsp dried oregano; 150g cheddar or mozzarella, grated; 2 tbsp oil; Salt & pepper

Ingredients

Serves 4 people

8 pork sausages, cut into 3–4 chunks each
350g pasta (penne or rigatoni)
1 large onion, chopped
2 peppers, chopped
2 x 400g tins chopped tomatoes
2 tbsp tomato purée
2 tsp garlic granules
2 tsp dried oregano
150g cheddar or mozzarella, grated
2 tbsp oil
Salt & pepper

Method

Preheat the oven to 200°C (180°C fan).

Heat 1 tbsp oil in a large frying pan. Fry the sausage chunks until browned on all sides. Remove to a plate.

In the same pan fry the onion and peppers for 5 minutes. Add the garlic granules and oregano, cook for 1 minute.

Stir in the tomato purée and both tins of tomatoes. Simmer for 10 minutes. Season.

Meanwhile cook the pasta for 2 minutes less than the packet instructions. Drain.

Mix the pasta and sauce together, tip into a large ovenproof dish. Tuck in the sausage chunks, scatter over the cheese and bake for 20 minutes until bubbling and golden.

Tips & Notes

Make-ahead friendly — assemble the night before and bake when needed.
Uses cheap sausages and reheats well for lunch the next day.
Swap mozzarella for extra cheddar if you prefer.

Chunky Sausage & Tomato Pasta Bake

Ingredients

Method

Tips & Notes

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