Waitrose and Partners
Sausage & chilli pasta bake

Sausage & chilli pasta bake

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.

3.5 out of 5 stars(4) 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

  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.

Cook’s tip

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

Nutritional

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

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