Spicy sausage and mozzarella pasta bake

Reading Time: 3 minutes

This spicy sausage and mozzarella pasta bake is quick, simple and cheap to make. It takes around just 30 minutes to make.

It’s a go-to favourite of mine. It is incredibly versatile, swap out the pasta for gnocchi (see instructions below) or use vegetarian sausages instead of meat ones. You can even tailor the spice to your own liking too.

It uses just a couple of pans so not only is it easy to make, but easy on the washing up!

Spicy Sausage and mozzarella pasta bake

Ingredients

This is for a generous 2 person serve.

• 6 sausages (I use Richmond but any will do)*
• 200g of Rigatoni or other pasta (I find the larger pasta tastes better)
• Drizzle of olive oil
• 1/2tsp chilli flakes (less or more depending on your tastes!)
• 1 garlic clove or squirt of lazy garlic
• 1 x tin chopped tomatoes
• pinch of caster sugar
• 1 ball of mozzarella, drained
• 30g grated cheddar
  
  *I have made this meal using vegetarian sausages for my mum and it works just as great. You could even lay off the chilli and use chorizo sausage. I might try that next time!

Equipment needed

You’ll need a wide-based non-stick frying pan which is ovenproof, or if you don’t have an ovenproof one, cover the handle with tinfoil to protect from the heat!

Method

1. Heat your grill to medium heat.
2. In your frying pan, heat the oil on a medium/high heat. Once hot squeeze the sausages from their skins into the pan, breaking up with a wooden spoon or spatula. Cook for approx 5 minutes until starting to brown.
3. Meanwhile, cook your pasta according to the packet instructions. 5 minutes before it is cooked, add your petit pois to the pan. Leave your past a little al dente and once cooked and drain but reserve around 100ml of the starchy cooking water.
4. Once the sausage is browned, add the chilli flakes and garlic to the pan and cook until fragrant (about 30 seconds).
5. Stir in the chopped tomatoes, a pinch of sugar and season with salt and pepper. Reduce the heat and simmer for approximately 5 minutes.
6. Mix your cooked pasta and peas into the tomato sausage mix. Use some of the starchy water to loosen the sauce if it is thick.
7. Tear the mozzarella and scatter on the top of your pasta and sausage mix. Grate over the cheddar.
8. Place under the grill until the mozzarella is golden and bubbling.
9. Serve in a pasta bowl with salad on the side.
10. Enjoy!
    
    If you do happen to want to try it with gnocchi, boil your water first and add the peas, bring back to a rolling boil and add your gnocchi. Cook for approximately 2 minutes or until the gnocchi begins to float! It doesn’t take long so keep an eye on it – I use fresh gnocchi from the supermarket. I’ve not braved making my own…yet!

Who wouldn’t love sausage and mozzarella pasta?

I love this meal, it’s so tasty but simple and quick. It never fails and is the perfect evening meal. I reduce the amounts to make a single serve for myself as I find it great to make after a long day at work.

The sausage and mozzarella make a perfect pairing, particularly with the added spice of the chilli. It’s comfort food at its best!

Let me know if you try it! Like this recipe? Check out my others in my recipe zone! Want more of the same? Try this delicious quick chicken and sausage pasta bake recipe.

Peace out!

Jangles x

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