Ingredients list

5 - 10 6” sausages
450g Penne Pasta
2 Red Peppers
3 - 5 Fresh Tomatoes
1 Pack of Tortilla Chips
Olive Oil
2 Cloves of Garlic
Fresh Basil
Tomato Puree
1 Table Spoon of Caster Sugar
1/2 Teaspoon of Cayenne Powder
1/2 Teapsoon of Crushed Chillis
Optional Salt & Ground Pepper
Bowl full of Grated Chedder Cheese
Mozarella


This recipe is quick and easy, and has a real kick to it! This dish can be served hot as an evening meal for 2 on its own, and then second and thrid servings can be eaten cold the next day with fresh salad.

I like to cook this one for my family.


1. Gently heat the olive oil in a wok or non-stick saucepan. Cut the sausages up into sections and fry for about 10mins. Meanwhile, get the pasta boiling (as per the instructions on the pack) and crush the Garlic cloves.Add the Garlic clothes after the 10mins is up, and then pour in the glass of Pinot Grigio. Allow this to boil until it has reduced by approximately half. During this time, slice the peppers and roast.
2. Quater the tomatoes and along with the roast peppers, add to the sausages. Add Tomato puree and the cayenne & crushed chillies whilst stiring. Next add the caster sugar to thicken and sweeten the sauce. At this stage you can add salt and pepper to season to taste.
3. Once the pasta has cooked, mix in the sauce and place in a dish. Add the grated cheese on top, followed by the crushed tortilla chips and mozzarella slices, and sprinkle the fresh basil on top. Place the dish in the oven and cook on 150 degrees/gas mark 2 until the mozzarella is melted and the tortilla topping starting to go crispy.
4. Serve in pasta bowls with a glass of the white wine.

James is a dedicated family man, and works alongside a slimline dishwasher company. He is also a UK daddy blogger who enjoys cooking for his family.