Pasta al Forno

A rich tomato-based recipe is made with Italian sausage and a speck of fennel seed to make it ping, run through with rigatoni and topped off with melty chewy cheese.

📝 Ingredients

• 3 bell peppers (red, yellow or orange)
• 1 white onion
• 2 tbsp olive oil (divided)
• 450 g / 1lb pasta (such as rigatoni)
• 450 g / 1lb Italian sausage (casings removed)
• 1 tsp fennel seeds
• 400 g / 14oz canned chopped tomatoes
• 500 ml / 2 cups tomato passata (or crushed tomates)
• 4-5 basil leaves sliced (or 1/2 tsp dried basil)
• 1/2 tsp dried oregano
• 250 g / 8oz ricotta cheese
• 150 g / 5oz mozzarella cheese (fresh mozzarella balls sliced or shredded mozzarella)
• 2 tbsp Parmesan cheese (grated)
• Salt to taste

👨‍🍳 Instructions

1. 1Preheat the oven to 225C/450F. Slice the bell peppers and onions and arrange on a large baking sheet, sprinkle with 1 tbsp of olive oil, toss and roast in the preheated oven for 20 minutes till slightly charred and cooked all the way through. Take the peppers out of the oven and turn the temperature down to 190C/375F.
2. 2Set a large pot of water to boil and cook pasta according to package instructions.
3. 3In a large pan heat 1 tbsp of olive oil, then add the Italian sausages with their casings removed, break up the sausage with a spoon and cook till browned, then add the fennel seeds and cook for 30 seconds longer to toast the seeds, pour in the chopped tomatoes, tomato passata and 1 cup/250ml water. (I usually rinse out the tomato can and dump the water into the pan.)
4. 4Add in the basil, oregano and a pinch of salt, bring to a boil, then cover with a lid, lower the heat to medium low and simmer for 20 minutes.
5. 5Drain the cooked pasta and reserve 1 cup water, add the pasta with the pasta water to the sauce and toss to coat.
6. 6Add half of the pasta to a rectangular 9 inch X 13 inch baking dish, then top with a layer of ricotta cheese and a layer of roasted peppers and onions, add the second half of the pasta and top with sliced ball of mozzarella cheese or shredded mozzarella, scatter a few basil leaves all over and finish with a grating of Parmesan cheese all over. Baking in the preheated to 190C/375F oven for 20-23 minutes or until the cheese is bubbly and the pasta is heated through.