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Serves 4. Preparation 45mins-1hrIngredients1 tbsp of extra virgin olive oil 400g of Sicilian style sausages 350g jar of Sacla' Whole Cherry Tomato and Parmesan sauce 150 ml of vegetable stock 2 tbsp of fresh thyme leaves 4 small plum tomatoes, halved 225g of penne 50g of grated Gruyere cheese sea salt and freshly ground black pepper MethodPreheat the oven to 190°C/380°F/Gas Mark 5. Heat the oil in a large frying pan and add the sausages. Fry for 6-7 minutes, turning occasionally, until browned and cooked through. Remove from the pan and cut each sausage into slices. Cook the Penne in a large pan of water long enough for it to be firm and to your liking. Drain, run through cold water and set aside. Return the sausages to the pan with the Sacla' Whole Cherry Tomato and Parmesan sauce, vegetable stock and thyme leaves. Season and bring to a gentle simmer. Cook for 15 minutes more, remove from the heat and stir in the fresh tomotoes and the penne. Now spoon the mixture into an ovenproof dish and sprinkle with the grated cheese. Bake for 25 minutes, until the cheese is golden and bubbling. They'll come running - you know how irresistible the aroma of melted cheese is... |
