A simple Sausage dish, full of flavour, using our award winning Smoked Rutland Sausages. A mid-week dinner that will be a winner with the whole family. Feeds 4-5 people.
Ingredients
- 8 Smoked Rutland Sausages
- 2 tins of Chopped Tomatoes
- 1 Courgette (diced)
- 1 Onion (diced)
- 1 tbsp Tomato Puree
- 500g Pasta of your choice
- 80g Butter
- 80g Pecorino Romano (grated)
- 100g Breadcrumbs
- 4 tbsp Ricotta or Mozzarella
- 3 Garlic Cloves (crushed)
- 1 tsp Dried Herbs- either Oregano, Thyme, Mint of Rosemary
- 1 tsp Chilli flakes
- 2 tbsp Olive Oil
- Salt & Pepper
Method
Step 1
Preheat oven 200°C /Gas Mark 6/400°F. Cook the pasta in hot water for recommended amount of time (usually 10 minutes). Place a casserole dish or saucepan over a low heat and add one tablespoon of olive oil. Once hot, add chopped onion, red pepper, and courgettes, stir and cover for a couple of minutes. Add crushed garlic and cook for another couple of minutes.
Step 2
Whilst this is cooking, cut the Sausages into inch pieces and then add to the sauce. Cook the Sausages until they are brown. Pour tomatoes and tomato puree, herbs and chilli flakes for seasoning. Meanwhile, melt the butter in a saucepan.
Step 3
Add the pasta to saucepan and mix in well with the Sausage and tomato sauce. Once mixed, pour into a baking or roasting tin. Make little pockets in the pasta bake and add the Ricotta.
Step 4
Mix breadcrumbs with the melted butter and grated Pecorino and then spread a thin layer over the pasta bake.
Step 5
Bake in the preheated oven for 15-20 minutes, or until golden. Serve hot with garlic bread!
