Spicy sausage and roasted pepper pasta bake

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Prep time:

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Serves: 4

By Woodlands



  • 1 onion chopped

  • 1 tbsp tomato puree

  • 1 tin chopped tomato

  • 1 handful cheese grated (for topping)

  • 3 cloves garlic chopped

  • 2 peppers different colours, quartered

  • 1 pinch mixed herbs

  • 4 sausages good quality

  • 1 handful broccoli chopped fairly small

  • 1 tsp chilli powder

  • 175g penne pasta

  • 3 tbsp creme fraiche half-fat

  • 1 handful mushrooms chopped fairly small


  1. Preheat the oven to 190C/Gas Mark 5.
  2. Grill the peppers skin-side up until the skins are blackened. Grill the sausages, turning frequently, until cooked.
  3. Meanwhile, fry the onion and garlic in some olive oil until softened. Add a good squirt of tomato purée and a teaspoon of chilli powder and stir until well coated. Add the tinned tomatoes and a splash of red wine if you have any handy. Add the herbs and salt and pepper. Add the broccoli and mushrooms. Bring to the boil and then allow to simmer.
  4. When the peppers have blackened, allow to cool, then peel off the blackened skin, chop into chunks and add to the sauce. When the sausages are cooked, chop them into chunks and add them too. Add the crème fraiche to the sauce.
  5. Meanwhile cook the pasta as normal, and grate some cheese.
  6. When the pasta is cooked, mix together the pasta with the sauce in an oven-proof dish. Top with the grated cheese and place in the oven for 25 minutes.

Handy Hint

Instead of broccoli and mushrooms you can just add any vegetables you happen to have in the fridge that need using up.

If you don't have any creme fraiche, just add slightly less chilli powder.

Additional Information

  • sausage

  • tomato

  • pepper

  • mushroom

  • broccoli

  • Make Ahead

  • Pasta

  • Meat

  • Main Course

  • Nut Free

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Your comments

  • Woodlands 07/04/11 10:08

    A family favourite midweek supper that doesn't need any extra vegetables on the side.