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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Roasted butternut squash or mixed peppers would be delicious in this pasta bake, and would boost the vegetable content.
Typical values per serving when made using specific products in recipe
Energy | 2,637kJ/ 631kcals |
|---|---|
Fat | 34g |
Saturated Fat | 14g |
Carbohydrates | 52g |
Sugars | 5.9g |
Fibre | 2.5g |
Protein | 29g |
Salt | 1.7g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
