Sausage & tomato pasta bake

• 1Brown onion
• 1Pepper
• 2 clovesGarlic, crushed
• 150gMature cheddar, grated
• 1 tbspOlive oil
• 8Pork sausages
• 1 tspDried mixed herbs
• 1 tbspTomato purée
• 2 tinsChopped tomatoes
• 400gPenne

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan) and put a big pan of salted water on to boil. Slice the onion and pepper, crush the garlic and grate the cheese.

2. 2

   Heat the oil in a large frying pan or shallow casserole over a medium-high heat. Squeeze the sausage meat out of the skins in small balls, straight into the pan, and fry for 8 minutes, turning, until browned all over.

3. 3

   Add the onion and pepper and cook for 6 minutes, until soft. Stir in the garlic, herbs and purée for a minute, then add the tomatoes and half a tin of water. Simmer for 10 minutes, until thick and the sausage is cooked through with no pink in the middle.

   18 min, mostly hands-off

4. 4

   Meanwhile, cook the penne for 2 minutes less than the packet says, usually about 9 minutes, and drain.

   11 min, mostly hands-off

5. 5

   Stir the penne into the sauce, tip it into a large baking dish and scatter over the cheese.

6. 6

   Bake for 20 minutes, until the cheese is golden and bubbling.

   20 min, mostly hands-off

7. 7

   Serve, or cool and portion into tubs for the fridge or freezer.