This pasta bake is packed with flavour. A spicy tomato sauce coats sweet sausage and peppers with a hint of chilli. You can prep ahead and pop the bake in the oven just before you’re ready to eat.
150g dried Penne Pasta
5 thick pork sausages
4 slices smoked streaky bacon, sliced into lardons
Half an onion, finely diced
2 garlic cloves, finely sliced
1 chilli, finely diced
1 large glass red wine
1 small bunch of fresh basil
1 Tbsp tomato puree
2 roasted red peppers from a jar, diced
8 large ripe mixed colour heritage tomatoes, roughly chopped
1 ball of mozzarella cheese
Salt and pepper
Begin by making the pasta sauce. Heat a saucepan over a moderate heat and add a small lug of olive oil. Fry the bacon for 2 minutes to render some fat from the bacon. Cut the sausages skins and remove the meat, discard the skin, tear the sausage meat into chunks and add to the bacon, fry for a further 5-6 minutes or until the sausage meat is nicely golden. At this stage add the onion, garlic and chilli and sweat for 3-4 minutes before stirring in the tomato puree. Add the wine to the pan, bring to the boil and reduce the volume of wine by half. Add the chopped tomatoes and peppers and season well with salt and pepper. Take 10 basil leaves, roll them together into a bowl, finely slice and add to the pan. Bring the pasta sauce to a gentle simmer then pop the lid on and simmer for 1 hour and 30 minutes stirring occasionally.
Cook the Penne as per the packet instructions. Heat the oven to 180°c. Combine the Pasta with the sauce and then divide between 2 individual serve baking dishes. Tear the mozzarella into pieces and divide between the 2 dishes. Bake for 15-20 minutes until the cheese is bubbling and melted.
Serve the bakes scattered with fresh basil and extra virgin olive oil.