Michael and Rachel's

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Red Pepper Pasta Bake

Updated: 30 Apr 2015

Ingredients

  • 1 onion
  • 1 clove garlic
  • 2 cooked sausages
  • 1x 250g jar roasted red peppers
  • Approx. 1/2 cup grated cheddar or parmesan cheese
  • 1 tsp honey
  • Pinch chilli flakes
  • Few twists pepper
  • 1 tbsp garlic oil
  • Oregano, basil, sage
  • A few fresh basil leaves
  • Half a ball of mozzarella cheese, sliced
  • 150g penne pasta

Method

  1. Preheat the oven. Bring a large pan of salted water to the boil ready for the pasta.
  2. Finely chop the onion and fry in a saucepan. Finely chop the garlic and add this. Cut the sausages into small chunks and add.
  3. Put the penne on to cook for about a minute less than packet instructions.
  4. While the onions/sausages are cooking, place the red peppers in the food processor along with the cheddar / parmesan cheese, honey, chilli flakes, pepper, and herbs. (Dried herbs are fine; basil goes well so add some fresh basil if available). Blitz until smooth. With the motor running, add the olive oil in a slow stream until emulsified.
  5. Then add the red pepper sauce to the onions/sausages. Turn the heat down very low while the pasta cooks for the last few minutes.
  6. Drain the penne and stir through the sauce. Pour into an ovenproof dish (red lasagne dish) and scatter over chunks of mozzarella cheese. Small chunks work best.
  7. Place in the hot oven for about ten minutes until the mozzarella has melted but the pasta hasn't started to catch yet. Garnish with basil leaves and serve with fresh parmesan.