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Serves 4Allergens - gluten, optional dairy


  • 2 red peppers
  • 1 red onion
  • 2 cloves garlic
  • 200g cherry tomatoes
  • 1 tsp ‘Red Spice Blend’ (see recipe)
  • 1 tbsp tomato puree
  • 1 tin of chopped tomatoes or passata
  • Olive oil to cook
  • 1 pack of sausages-meat or veggie (leftovers are fine!)
  • 400g dried pasta
  • 100g grated cheddar
  • Optional extras:
  • 1 ball of mozzarella, broken into chunks
  • A handful of pitted black olives
  • Chilli flakes
  • Chopped basil or parsley

“This method is nice and safe because you don’t need to handle raw meat!”

What to do

  1. Heat the oven to 200c gas mark 5
  2. Place the sausages in a roasting dish with a splash of oil and bake for 25 minutes
  3. Remove from the oven and allow to cool then cut into bite size pieces.
  4. Slice the onions, chop the peppers and crush the garlic and add this, and the spices to the roasting dish with the chopped sausage.
  5. Roast for 20 minutes and then add the tomato puree, tomatoes and tinned tomato.
  6. Taste and season with salt and pepper
  7. Cook for another 10 minutes. While this is cooking, boil a large pan of water and cook the pasta for 9 minutes. Drain in a colander.
  8. You can either serve the pasta with the sausage as a sauce (with the cheese on top) or mix them up and place the tray back in the oven, with the cheese on top, until the cheese is golden and melted.