Buon appetito!
Baked pasta with chipolata sausages
Made by Jorinde Oversteyns
Credits: Jorinde Oversteyns
Ingredients
4 persons
- 400 grams of pasta, rigatoni or penne
- 1 onion, finely chopped
- 2 cloves of garlic, pressed
- 2 teaspoons of sambal oelek
- 600 grams chipolata sausages, cut into pieces of ± 2 cm
- 690 grams ELVEA Passata
- 300 grams of mozzarella balls
- 75 grams grated mozzarella
- 1 handful basil leaves
- salt and pepper
- olive oil
Preparation
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1
Preheat the oven to 180 °C.
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2
Cook the pasta in plenty of salted water, but about 2 minutes less than indicated on the package. Drain, toss with a little olive oil, and set aside.
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3
Sauté the finely chopped onion and pressed garlic in a little olive oil until soft and translucent. Add the sambal oelek and briefly sauté along.
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4
Add the pieces of chipolata and fry for a few minutes.
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5
Put the mixture in a large baking dish. Add the pasta and ELVEA Passata and mix everything well. Season generously with pepper and salt.
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6
Distribute the mozzarella balls over the baking dish and sprinkle the grated mozzarella over them.
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7
Bake for 30 minutes in the preheated oven.
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8
Garnish with fresh basil leaves just before serving.
Buon appetito!
