This recipe is courtesy of BBC GoodFood.
Ingredients
- 1 red onion, cut into 8 wedges
- 2 large peppers, red and yellow, seeds removed, cut into 4cm/1½in chunks
- 2 medium courgettes, trimmed, halved lengthways and thickly sliced
- 1 tbsp olive oil
- 6 sausages (around 400g/14oz), each cut into 3 pieces
- 200g/7oz penne
- 300ml/10fl oz single cream
- 50g/1¾ oz Parmesan, finely grated, or 75g/2½oz mature Cheddar cheese
- salt and freshly ground black pepper
Method!
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Preheat the oven to 220C/200C Fan/Gas 7. Ensuring that the temperature is high is key so the cooking time is right, rather than putting the oven on and placing the pasta bake in.
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While the oven is preheating, put the vegetables in a large roasting tin , put some salt and freshly ground black pepper, roast for 10 minutes with oil on there too. Tossed on as some cooks may say. Add the sausage pieces and toss. Roast for 20 minutes.
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Half fill a saucepan with water and leave till boiling point. Add the pasta and cook for 10 minutes or more depending on how soft they are. Drain the cooked pasta until there is no more water to be seen.
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After draining the pasta, add the pasta to the vegetables and sausages. Pour over the cream and toss together. Maybe have with the cheese and cook for 4–5 minutes. Serve immediately.
Image Credit: Fanfo
Banner and Image Credit: BC
