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
- 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.
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.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
A new family favourite! Not over spiced and really tasteful. I didn't use white wine or ham stock I just added water and it was still lovely! - 24 Dec 2012
This has been in the slow cooker on high for almost 3 hours & its still not cooked properly... Used stock instead of wine & mushrooms instead of peppers, tastes nice but maybe should have sauted onions first. My partner liked it but I wasn't keen, prob would still make again though with a few tweaks. - 23 Jan 2013
- 17 Aug 2012