Slow cooked sausage and pepper casserole

    (5)
    1 hour 15 min

    This sausage and pepper casserole is one dish cooking at its best and extremely easy to make. Use penne pasta or your favourite pasta shape.


    32 people made this

    Ingredients
    Serves: 6 

    • 500g penne pasta
    • 12 herbed pork sausages
    • 1 to 2 tablespoons cooking oil
    • 2 onions, roughly chopped
    • 2 peppers, roughly chopped
    • 2 cloves garlic, finely chopped
    • 2 to 4 crushed dried chillies or 1 teaspoon dried chilli flakes (or to taste)
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 2 bay leaves
    • 2 tablespoons tomato puree
    • 480g passata or chopped tomatoes
    • 100ml white wine or ham stock (depending on taste)
    • salt and black pepper to taste
    • chopped fresh parsley to garnish

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Cook penne in salted boiling water until 'al dente' (do not overcook as it will cook further when added to casserole). Rinse pasta in cold water thoroughly to further stop cooking process. Put aside until needed.
    2. Fry sausages in oil until browned. When browned, add to slow cooker.
    3. Add onions, peppers and garlic to slow cooker. Add the spices, tomato puree, passata, white wine or ham stock, salt and pepper.
    4. Slow cook sausages and vegetables on High for 1 hour.
    5. Mix pasta through and cook for 5 to 10 minutes until soft and warm. Pasta will absorb most of the excess fluid.
    6. Garnish with parsley and serve.

    Cook's note

    If herbed sausages are unavailable, use Irish recipe pork sausages and add 1 teaspoon each of dried mixed herbs and thyme.

    Tip

    If you don't have a slow cooker, you can cook this casserole on the hob. Simply cook covered at a low simmer.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    Write a review

    Click on stars to rate