Do I have to bake it?

Well, this is a sausage and pasta bake so it is designed to be finished off in the oven for all the reasons mentioned above. However, if you are short on time, it is still delicious as a tomato and sausage pasta. Simply spoon into bowls instead of an oven-proof dish and serve each portion topped with mozzarella and fresh basil.

How do I remove the casings from sausages?

This can seem a bit of a faff but gets easier once you have the hang of it. To remove the casings, score the skin done the length with a sharp knife, then pull away the sides. This works best if the sausages are fridge cold to start with.

What is ‘Nduja paste?

'Nduja is an Italian spreadable cured sausage paste made from pork, fat, spices, Calabrian chillies and herbs. It has a deep red colour and spicy flavour and is often used to add flavour to sauces and stews, as a pizza topping or spread on toast (it doesn’t need cooking). You can leave it out of this Sausage and Pasta Bake if you want a milder, more family-friendly recipe.

Can I make this Sausage and Pasta Bake in advance?

Yes! One of the (many) reasons I love this recipe is I can prep it ahead, then cover and chill it in the fridge until I need to bake it. Ideal for when you come back ravenous and want supper on the table in under 20 minutes - all you have to do is just put it in the oven and lay the table.

Can I make this Sausage and Pasta Bake vegetarian?

Definitely. With a few simple swaps, you can make a delicious vegetarian sausage and pasta bake. Opt for vegetarian-friendly sausages (you could even choose a flavoured variety) and either omit the ‘Nduja or purchase a plant-based version like this Belazu Ve-du-ya . Then all you have to do is swap the Parmesan for a vegetarian-friendly Parmesan-style hard cheese like Gran Moravia - although a strong Cheddar would work well too.

Spicy Sausage Pasta Bake with Nduja

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Spicy Sausage Pasta Bake, laced with nduja and crispy sausages in a creamy tomato sauce. It's really delicious and so simple.

Author: Margie
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Pasta
Method: Oven
Cuisine: Italian Inspired

Ingredients

Units Scale

6 good quality pork sausages, casings removed
Olive oil
300g cherry tomatoes
2 tbsp tomato paste
2 tbsp nduja paste
125g mascarpone
Fresh basil
400g pasta (we used orecchiette but use what you have)
Salt
Pepper
Parmesan, for grating
1 ball of mozzarella

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Instructions

In a pan with a drizzle of oil over medium heat, add the sausages and break apart with a wooden spoon into small pieces. To remove the casings, all you have to do is score the skin with a knife and then pull it away. Having the sausages fridge cold makes this easier. Once they are into small pieces, fry until deep golden brown. You want them totally crisp. This will take 10-15 minutes.
Once crisp, add the cherry tomatoes, tomato paste and nduja paste. Stir and fry for a few mins then add in a good splash of water. Bubble gently for 10 minutes, encouraging the tomatoes to burst by using the back of the wooden spoon and pressing down.
Meanwhile, get your pasta on to boil in a pot of well seasoned boiling water. Cook for 3 mins shy of package instructions. Heat the oven to 200c.
Once the tomatoes have formed a sauce, add the mascarpone and basil leaves. Add a splash of pasta water as needed to form a smooth and delicious sauce. Then add the cooked pasta, parmesan, more fresh basil and stir together. Add pasta water as needed to make it loose and silky.
Tip the pasta into an ovenproof dish and then cover with torn mozzarella and lots of grated parmesan. Place in the oven for 15-20 minutes until the top is bubbling and crispy.

Notes

Sausages: I have used good-quality pork sausages but you can use all sorts of different flavours. Get creative and have fun experimenting! You could also use pork mince, make sure you season it well and get it nice and brown and crispy.

Pasta - you can use pretty much any pasta you have in your store cupboards. I feel small dried pasta works best - fusilli and penne are both good choices.

Find it online: https://desertislanddishes.co/sausage-pasta-bake/