Jack-o-lantern stuffed peppers with linguine and sausage ragù

Name: Jack-o-lantern stuffed peppers with linguine and sausage ragù
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 200 g linguine; 450 g pack Waitrose Pork Sausagemeat Stuffing with Pepper & Nutmeg; 2 tbsp olive oil; 200 g frozen diced onions; 2 garlic cloves, crushed; 1 tsp fennel seeds; 1 medium courgette, trimmed and coarsely grated; 350 g tub Waitrose Cherry Tomato & Basil Sauce; packs sweet peppers

Carve jack-o’-lantern faces into roasted bell peppers to make your Halloween spaghetti dinner look spectacularly spooky.

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Serves6
CourseMain meal
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

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Ingredients

200g linguine
450g pack Waitrose Pork Sausagemeat Stuffing with Pepper & Nutmeg
2 tbsp olive oil
200g frozen diced onions
2 garlic cloves, crushed
1 tsp fennel seeds
1 medium courgette, trimmed and coarsely grated
350g tub Waitrose Cherry Tomato & Basil Sauce
2 x packs sweet peppers

Method

Preheat the oven to 220°C, gas mark 7 and line a baking tray with parchment paper. Cook the linguine according to pack instructions. Drain and set aside.
Warm a large nonstick frying pan over a high heat and fry the sausagemeat for 10 minutes, breaking it up with a spatula or spoon as it cooks. When browned, remove and set aside. Without cleaning the pan, add the olive oil, onions, garlic, fennel seeds and courgette, then turn down the heat.
Cook, with the lid on, for 5 minutes, or until the onions have softened. Add the tomato sauce then return the sausagemeat to the pan. Simmer, uncovered, for 5 minutes over a medium heat to reduce the sauce a little, ensuring the sausagemeat is cooked through with no pink meat remaining.
Meanwhile, cut the tops from the peppers, discard the seeds and keep the tops. Using a small knife, carve a face on each pepper. Place on the prepared oven tray. Mix the pasta with the ragù and use to stuff the peppers. You may have a little filling leftover to serve on the side.
Replace the pepper lids and roast for 25 minutes, or until piping hot and cooked through (turn the temperature down slightly if they brown too quickly). Tease out some of the pasta with a fork before serving to make them look more dramatic.