Name: Courgette, sausage & rigatoni bakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1tbsp olive oil; 10 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

Ingredients

2 serv.

1tbsp olive oil
10 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

Instructions

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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.
2 Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
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.