About this recipe:A super-delicious pasta dish, which is packed full of wonderful flavours. Rigatoni is tossed with spicy sausages, fennel, roasted red pepper and topped with mozzarella and Parmesan.
450g spicy Italian sausages
450g rigatoni pasta
675g tomato based pasta sauce, such as Dolmio
1 bulb fennel, trimmed and thinly sliced
1 roasted red pepper, chopped
1/2 onion, chopped
4 tablespoons chopped basil leaves
2 cloves garlic, finely chopped
salt and pepper to taste
120g grated mozzarella cheese
80g grated Parmesan cheese
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook until almost tender, about 10 minutes.
Fry sausages in a large frying pan over medium heat, turning frequently until cooked through, about 15 minutes. Remove from the frying pan, cool slightly and slice into rounds. Add the garlic, fennel and onion to the frying pan and season with salt and pepper. Cook and stir for about 5 minutes, then add the roasted red pepper, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed.
Combine the pasta with the sauce and vegetables in a 20x30cm baking dish. Sprinkle with mozzarella and Parmesan cheese. Garnish with a few fennel leaves left from the bulb. Cover with foil.
Bake for 30 minutes in the preheated oven, then remove the foil, then grill for 5 minutes or until cheese is browned.