Baked Penne with Italian Sausage and Sweet Peppers

By á-7024

Ingredients

• 2 tablespoons olive oil
• 12 ounces (375g) hot or mild Italian sausage
• 3 sweet peppers (assorted colours)
• 1 large onion, halved lengthwise and thinly
• sliced
• 2 garlic cloves, finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 can (796ml) plum tomatoes, juice
• reserved, chopped
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 12 oz (375ml) penne or other small tube-shaped
• pasta
• 1 1/2 cups grated fontina or mozzarella cheese
• 1/3 cup grated romano or parmesan cheese

Preparation

Step 1

Prick skins of sausages with a fork. In a dutch oven or large saucepan, heat 1 tablespoon of the oil over medium-high heat. Cook sausages for 5 minutes or until browned on all sides. (Sausages will not be cooked through). Remove from pan. Cut into slices and reserve.

Add remain oil to the pan. Add peppers, onion, garlic, basil, oregano, sale and red pepper flakes. Cook, stirring often for 7 minutes or until softened.

Return sausage slices to pan along with the canned tomatoes with juice and sun-dried tomatoes. Bring to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 minutes. Stir in parsley. Adjust seasoning with salt, if necessary.

Meanwhile, cook pasta in a large pot of boiling, salted water until tender but firm. Drain well. Place half of the cooked pasta in a prepared baking dish. Pour half of the sauce over. Layer again with the remaining pasta and top with the remaining sauce.

In a bowl, combine the fontina and romano cheeses. Sprinkle over the top of the casserole. Bake, uncovered, in a preheated oven for 30 to 35 minutes or until cheese is melted and lightly coloured.