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- 300 g
penne pasta
- 350 g
lamb sausages, see GH tip
- 1 Tbsp.
olive oil
- 1
small onion, finely chopped
- 1/2
red chilli, deseeded and finely chopped
- 125 ml
dry white wine
- 600 ml
passata with basil
- 75 g
mascarpone
- 1 Tbsp.
sundried tomato paste
- 50 g
Manchego, grated
- Step 1Preheat oven to 190°C (170°C fan) mark 5. Bring a large pan of salted water to the boil and cook pasta until just al dente. Drain and set aside.
- Step 2Split sausages open with a sharp knife, then peel off and discard the skin. Heat oil in a deep-frying pan, add sausage meat and fry on medium-high heat until golden brown, stirring constantly to break the meat up.
- Step 3Add onion and chilli and cook, stirring occasionally, until onion is tender and golden, around 10min.
- Step 4Increase heat to high, pour in the wine and bring to the boil, scraping up any caramelised bits from the bottom of the pan. Bubble for 2min, or until reduced by 3/4. Remove from heat and stir in passata, mascarpone and sun-dried tomato paste.
- Step 5Stir drained pasta into sauce, check seasoning. Spoon into a 2 litre (31/2 pint) ovenproof dish and sprinkle over the Manchego.
- Step 6Cook in oven for 20min until sauce is bubbling. Preheat grill to high. Grill until the top is golden. Serve with a green salad, if you like.
GH tip
If you can’t find lamb sausages, use your favourite pork or beef sausages instead.
Per Serving:
- Calories: 798
- Protein: 26g
- Total Fat: 41g
- Saturates: 18g
- Carbs: 71g
- Total Sugars: 12g
- Fibre: 9g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
