POSH PASTA FOR LESS THAN A FIVER

2 tbps of olive oil

1 onion, diced

3 cloves of garlic, crushed 8 sausages, cut into small 1in pieces

1 x tin of tomatoes

1 tbsp of tomato puree

2 tsp of dried oregano, thyme, mint, rosemary or fresh basil

1 tsp chilli flakes

4 tbsp of fresh ricotta cheese or 2 fresh mozzarella balls

500g pack rigatoni, fusilli, penne or other bite-sized pasta, cooked

80g Parmesan, cheddar or any other hard cheese

100g fresh breadcrumbs 80g butter, melted

Sea salt and freshly ground black pepper

Sausage pasta bake

1

Pre-heat the oven to 200C/400F/gas 6. Place a saucepan over a low heat and add 1 tablespoon of olive oil, stir in the onions – cover and leave to cook for 1 minute, then add the garlic, and cook for a further minute. Stir in the fresh sausages – and cook until golden in colour (5 mins).

2

Pour in the tinned tomatoes, tomato puree, herbs, and chilli flakes – season to taste.

Stir well and leave it to cook for 5 minutes.

3

Stir in the cooked pasta and tip it into a baking dish.

4

Mix the breadcrumb with the melted butter and grated Parmesan cheese. Spoon a thin layer on top of the pasta.

5

If you are adding fresh ricotta or mozzarella, then make pockets in the pasta bake and spoon the soft cheese in. Bake in for 15 minutes or until golden. 1

Cook the linguine in a large pot of salted water for 10 minutes or until the pasta is cooked. Drain once the pasta is cooked and reserve ½ cup pasta water. 2

While the pasta is cooking, place a frying pan over a medium heat, and add the olive oil. Stir in the tomatoes and a pinch of sea salt and cook over a high heat for 2–3 minutes, stirring often. Stir in the crushed garlic, anchovies, and dried chilli flakes. Reduce the heat to low and cook for 3 minutes.

3

Stir in the capers and olives and cook for another minute. Add the cooked linguine to the sauce and stir well.

4

Divide the pasta puttanesca between two warmed bowls and tear over the basil leaves before serving.