Another from PC HQ. A fab pasta dinner dish that makes great left overs to take with you for lunch the following day. One pot cooking at it’s best! I’ve even taken a hot skillet of this to a bring and share.
1 green pepper, deseeded
400 g uncooked fresh Italian- or Sicilian-flavoured sausages (see Chef’s Corner)
1 tablespoon sunflower oil
2 cloves garlic, pressed
1/4 teaspoon dried crushed chillies
325 g uncooked dried penne pasta
700 ml cold water
1 jar (500 g) tomato-based bolognese pasta sauce
25 g Parmigiano Reggiano cheese
50 g full fat soft cheese
100 g grated mozzarella cheese
1 tablespoon finely chopped parsley (optional)
1. Finely chop onion on Cutting Board using Food Chopper. Dice green pepper using Chef’s Knife. Remove casings from sausages using Professional Shears; cut sausages in half lengthways, then cut widthways into 1-cm nuggets. Heat sunflower oil in Executive 30-cm Skillet over medium heat 1–2 minutes or until hot. Add sausage nuggets; cook 6–8 minutes or until golden brown, stirring occasionally with Bamboo Spoon.
2. Add onion and green pepper to Skillet; cook 2–3 minutes or until vegetables are tender. Add garlic pressed with Garlic Press and crushed chillies; cook and stir 10–20 seconds or until fragrant. Stir in pasta, water and pasta sauce. Bring to the boil over medium-high heat, stirring occasionally. Reduce heat to a simmer; cover and cook 12–14 minutes or until pasta is tender, stirring occasionally.
3. Meanwhile, grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater; set aside. Remove Skillet from heat. Stir in soft cheese until well mixed. Sprinkle Parmigiano Reggiano cheese over top, followed by grated mozzarella. Cover; let stand 2–3 minutes or until cheeses are melted.