Sausage & chilli pasta bake

Name: Sausage & chilli pasta bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 400 g Waitrose Lumache Rigate or Conchiglie Rigate; 375 g No.1 Free Range 12 Chipolatas; 1 large red onion, cut into wedges; 8 fresh sage leaves; 1 tbsp olive oil; 300 g tub Soli Spicy Arrabbiata Sauce; 75 g creme fraiche; 270 g pack Essential Italian Mozzarella, drained; 25 g Parmigiano Reggiano, finely grated; Green salad leaves, to serve

This pasta bake is quick to prepare and packs a lot of flavour. The chilli brings a welcomed heat to the dish that complements the cheesy tomato pasta perfectly.

2.5 out of 5 stars(2) Rate this recipe

Serves6
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

400g Waitrose Lumache Rigate or Conchiglie Rigate
375g 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 creme fraiche
270g pack Essential Italian Mozzarella, drained
25g Parmigiano Reggiano, finely grated
Green salad leaves, to serve

Method

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