Spicy Sausage Fusilli Bake
This is a dish that is so simple to make but really packs a punch in flavour and satisfaction! It’s a regular feature in our house because it is just so easy to do as a mid-week meal. We prefer either our Cumberland bangers or our Lincolnshire Sausages with ours, so we tend to keep some sausage meat back without skins ready for making this.
Spicy Sausage Fusilli Bake
Servings: 4 people
Calories: 804kcal
Ingredients
- 6 Sausages good quality, these are the main ingredient
- 300 g Fusilli Pasta
- 2 cloves Garlic roughly chopped
- 1 tsp Chilli Flakes
- 400 g Chopped Tomatoes in other words, a can of chopped tomatoes!
- 1 tsp Sugar
- 1 tbsp White Wine Vinegar
- 1 ball Mozzarella Cheese
- 100 g Cheddar Cheese or any similar hard cheese
- 1 glug Olive Oil just to fry the sausages
Instructions
- Pre-heat the oven, 180°C, Gas Mark 4
- Skin the sausages and break them into small pieces. Fry them in a little olive oil until they are starting to take on colour
- Add the garlic and the chilli flakes and fry for up to a 1 minute ensuring that the garlic does not burn, then add the tomatoes, sugar and vinegar. Cook for a further 3 minutes
- Cook the pasta according to the packet instructions, drain and add to the sausage and tomato mix. Once combined, transfer to an oven proof baking dish and tear the mozzarella over the top and then sprinkle with the cheddar cheese
- Transfer to the pre-heated oven and cook for 30 minutes until the cheese has gone golden and bubbly. Enjoy with a piece of crusty bread and a glass of red!
Nutrition
Calories: 804kcal | Carbohydrates: 30g | Protein: 43g | Fat: 56g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1473mg | Potassium: 622mg | Fiber: 3g | Sugar: 5g | Vitamin A: 993IU | Vitamin C: 11mg | Calcium: 518mg | Iron: 4mg