Courgette, sausage & rigatoni bakes
- Preparation and cooking time
- Serves 2
- 1 tbsp olive oil
- 4 good-quality pork sausages
- 2 courgettes , sliced on the diagonal then chopped into batons
- 3 garlic cloves , finely sliced
- pinch of chilli flakes
- 400g can chopped tomato
- 200g rigatoni
- ½ x 150g ball mozzarella , patted dry and torn into chunks
- STEP 1
Heat the oil in a large frying pan. Squeeze the sausagemeat out of the skins, breaking it into little chunks, and pop in the pan. Fry for 8 mins until golden and cooked through. Tip in the courgettes, garlic and a pinch of chilli flakes. Fry for a few mins until just tender. Pour over the chopped tomatoes, season and bubble down for 5 mins or so, adding a splash of water if it’s looking too thick.
- STEP 2
Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
- STEP 3
Heat the grill to high. Dot the cheese on top of the sausage dishes, then place under the grill until the cheese is golden and bubbling (about 5-10 mins), and serve.