Penne pasta bake

PENNE PASTA BAKE WITH PORK SAUSAGE, TOMATOES AND PEAS RECIPE

Serves 4

Ingredients

• 350g Penne pasta


• 8 thin Pork & fennel sausages, cut into 5 pieces each


• 2 Garlic cloves chopped finely


• 100mls Luke Mangan extra virgin olive oil


• 1 punnet Heirloom cherry tomatoes


• 150mls White wine


• 1 cup Tomato pasta sauce


• 1 cup Fresh or frozen peas


• 12 leaves Fresh basil, torn


• 2 Tbspn Fresh tarragon, torn


• Fresh Parmesan grated


• Salt and pepper

Method

1. In a large pot place water on to boil, when boiling add 1Tbsp of salt and then add the penne pasta. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

2. When the pasta is cooked drain and reserve 1/4 cup of the water for later use.

3. Meanwhile in a frying pan place the oil in and heat to a medium heat, add the sausages and cook until half cooked.

4. Add the garlic and cherry tomatoes and fry for 2 minutes.

5. Add the white wine and cook for another 2 minutes or until liquid has nearly all gone.

6. Add tomato sauce, peas and then the reserved water from the pasta and simmer for 3-4 minutes, add the cooked pasta and heat for 2 minutes.

7. Add the fresh herbs and mix.

8. Take off the stove and serve between 4 dishes, drizzle with the Luke Mangan olive oil and grated parmesan.

9. Put into a heated oven until parmesan turns brown and crisp.

Enjoy!