450g sausages (pork, lamb or beef)
2tbsp olive oil
2 red onions, thinly sliced
3 cloves garlic, crushed
1½tsp dried mixed Italian herbs
2 x 400g cans chopped tomatoes
pinch chilli flakes
75g pitted black olives, roughly sliced
400g penne pasta
bunch fresh basil leaves, torn
150g mild Cheddar, grated
125g mozzarella, grated
- Heat the oven to 190°C. Cook the sausages in the oven for 15 mins until browned, then slice. Meanwhile, heat the oil in a large, deep pan, add the onion and fry over medium heat for 5 min. Stir in the garlic, herbs, tomato, chilli flakes, olives and sugar, and simmer for 10 min. Meanwhile, parboil the pasta until al dente and drain.
- Add the sausages to the tomato sauce with the pasta and half the basil; stir well and spoon into a large ovenproof baking dish. Scatter over the remaining basil, Cheddar and mozzarella. Bake for 15–20 min until golden and bubbling.