This recipe has evolved from a stand at the stove gig to a throw it all in a pan gig.
I am all for making good food as easy as possible. I know the last thing I want to do at the end of the day is spend hours at the stove. Bonus ….. even a husband could make this one!!
TRAY BAKE PASTA
4-6 good quality sausages of your choice (head to your butcher for the best ones!)
1.5kg tomatoes OR 1 jar of pasata sauce if you need to sell a kidney for said tomatoes
1 onion (sliced)
2 springs rosemary
1 handful of thyme
1 pinch of dried chilli flakes (omit or pump it up depending on taste)
salt & pepper
2-3 glugs of good olive oil (I use garlic infused for extra flavour)
Pasta any shape/type but remember shapes are a great carrier for sauces (depending on how many you are feeding. I used 1x 500gm packet to feed my family of 5 with left overs).
Fresh basil leaves
Preheat your oven to 180 degrees.
Add tomatoes, onions, herbs, chilli, salt & pepper to a large baking dish.
Take each sausage and pull the insides into small meatballs. Each sausage makes 5-6 meatballs.
Give it a big glug of olive oil cover with foil and bake for 20-25 mins.
Uncover and smoosh the tomatoes with a fork (if you have used pasata sauce skip this step).
Bake for another 10-15 until brown.
While this is happening cook your pasta in boiling salted water until done. Drain and keep 1/4 cup of the cooking water.
Add the pasta to the baking tray, add the cooking water and with a wooden spoon chuff up the baked on goodness to make the sauce.
Serve with fresh basil and grated parmesan.