Creamy Tomato Sausage Pasta Bake
Pasta with a creamy tomato sauce, sprinkled with cheddar cheese and baked until crispy and golden.
Servings: 6 servings
Calories: 561kcal
Ingredients
- 8 thick pork sausages
- 300g penne pasta (dry weight)
- 1 tablespoon sunflower oil
- ½ red bell pepper (sliced)
- 1 small onion (chopped)
- 1 clove garlic
- 400g tinned tomatoes
- ¾ teaspoon garlic granules
- ¾ teaspoon onion granules
- ½ teaspoon black pepper
- ½ teaspoon salt
- 85ml double cream (heavy cream)
- 200g mature cheddar cheese (grated)
- 6 basil leaves (optional)
Instructions
- Preheat oven to gas mark 6, lightly grease a baking tray and set aside. Place a pot of water on a high heat and bring to a boil. Remove the meat from the skins of the sausages.
- Take a tea-spooned size amount of the sausage meat, roll it into a ball and place the ball onto the baking tray. Repeat this process until all the sausage meat is used up.
- Once the water is boiling, add the pasta and place the baking tray with the sausage meat in the oven. Set a timer for 10 minutes. After 10 minutes, drain the water off the pasta and set aside then remove the sausage meat from the oven and set aside. The sausage meat will not be fully cooked at this point.
- To make the sauce heat the sunflower oil in a frying pan on a medium heat. Add the sliced red peppers, chopped onions and chopped garlic to the pan and cook for 3 - 4 minutes. Add the tinned tomatoes and stir then reduce the heat to low. Stir in the garlic granules, onion granules, black pepper and salt. Stir in the double cream and allow to simmer for 3 minutes or until the sauce slightly thickens.
- Add the boiled pasta to a large bowl and stir in the sauce. Stir in the sausage balls then pour the mixture into a baking dish. Sprinkle the cheddar cheese on top and bake for 25 minutes. Remove from the oven and allow to stand for 10 minutes before serving. Optionally top with basil leaves.