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    Sausage & chilli pasta bake

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    400g Waitrose Lumache Rigate
    375g pack No.1 Free Range 12 Chipolatas
    1 large red onion, cut into wedges
    8 fresh sage leaves
    1 tbsp olive oil
    300g tub Soli Spicy Arrabbiata Sauce
    75g crème fraîche
    270g pack Essential Italian Mozzarella, drained
    25g Parmigiano Reggiano, finely grated
    Green salad leaves, to serve


    1. Preheat the oven to 180ºC, gas mark 4. Bring a large pan of salted water to the boil and cook the pasta according to pack instructions.

    2. Twist and cut the sausages in half. Place in a shallow roasting tin with the onion wedges, sage and olive oil and toss everything together. Roast for 20 minutes or until the sausages are golden brown and the onions are soft and tender.

    3. Drain the pasta and return to the pan. Add the sausages and onions, along with the arrabbiata sauce, and stir together.

    4. Tip everything into a large ovenproof dish and spoon over the crème fraîche. Tear the mozzarella, scattering it all over the pasta, then sprinkle with the Parmigiano Reggiano. Bake for 20 minutes until the sausages are completely cooked through and the cheese has melted and started to turn golden. Leave to stand for a few minutes before serving with a green salad.  

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    Cook’s tip

    Roasted butternut squash or mixed peppers would be delicious
    in this pasta bake, and would boost the vegetable content.


    Average user rating

    4 stars