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
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
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.
Fry sausages in oil until browned. When browned, add to slow cooker.
Add onions, peppers and garlic to slow cooker. Add the spices, tomato puree, passata, white wine or ham stock, salt and pepper.
Slow cook sausages and vegetables on High for 1 hour.
Mix pasta through and cook for 5 to 10 minutes until soft and warm. Pasta will absorb most of the excess fluid.
Garnish with parsley and serve.
If herbed sausages are unavailable, use Irish recipe pork sausages and add 1 teaspoon each of dried mixed herbs and thyme.
If you don't have a slow cooker, you can cook this casserole on the hob. Simply cook covered at a low simmer.