Spicy Sausage and Tomato Pasta Bake
- 375g (12 oz) Bologna sausage, sliced
- 310g (1 1/4 cups) crushed canned tomatoes
- 120ml (1/2 cup) water
- 75g (3/4 cup) grated aged cheddar cheese
- 60g (1/4 cup) chopped fresh parsley
- 45g (3 tbsp) tomato paste
- 15g (1 tbsp) olive oil
- 2 medium yellow onions, thinly sliced
- 2 cloves garlic, minced
- 7g (1 1/2 tsp) red chili flakes, adjust to taste
- 1 beef bouillon cube
- Salt and freshly ground black pepper to taste
- 450g (1 lb) tubular pasta, such as penne or rigatoni
1. Preheat oven to 190°C (375°F). Cook pasta in salted boiling water until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and golden, about 5-7 minutes.
3. Add garlic and chili flakes, stir for 30 seconds until fragrant.
4. Add sliced sausage and cook 4-5 minutes, until lightly browned.
5. Stir in crushed tomatoes, tomato paste, water, bouillon cube, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Remove from heat. Stir in cooked pasta and chopped parsley.
7. Transfer mixture to a greased baking dish. Top evenly with grated cheddar cheese.
8. Bake for 20-25 minutes, until cheese is melted, bubbling, and lightly golden.
9. Let rest 5 minutes before serving. Serve with crusty bread on the side.
- Pasta pot
- Colander
- Cutting board
- Knife
- Skillet
- Wooden spoon
- Oven-safe baking dish
- Cheese grater
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