My favourite meals are the impromptu ones, seeing how many things you can find in your fridge that might go together. This meal was one of those affairs, although the dogs weren’t pleased I found a use for the cold sausages from last night.
Sausages – 6
Penne pasta – 200g
Red Pepper – 1
Yellow pepper – 1
Cherry tomatoes or normal tomatoes – 350g
Shallots – 2 large
Garlic, crushed – 3 cloves
Thyme leaves – 1 teaspoon
Oregano, dried – 1 teaspoon
Chilli flakes – 1/2 teaspoon
Mozzarella, torn into chunks – 125g ball
Basil – A few leaves to scatter
Pre heat the oven to 180°c. Place the sausages into a roasting tin and place into the warmed oven for 20-30 minutes until golden brown. Once these are cooked, remove them from the tin and leave to cool before slicing them into large chunks. Use the same roasting tin to bake the pasta later.
Meanwhile, bring a saucepan of salted water to the boil and cook the pasta until al dente. Drain this and throw it back into the saucepan and add a touch of olive oil to stop it form sticking until everything is ready.
Whilst the pasta is boiling, chop the pepper and onions into thin slithers and half the tomatoes. Heat a little olive oil in a pan and add the onions, cooking for a few minutes. Now add the peppers, tomatoes , garlic, spices and herbs and cook for a further few minutes until the tomatoes have softened. Now add the pasta, season with salt and pepper and stir together.
Tip the contents of the pan, along with the sausages, torn mozzarella and a good drizzle of olive oil into the roasting dish. Place this into the oven and bake for 20 minutes. Remove it from the oven and scatter a few basil leaves on top and serve.