6pork sausagesskin removed, torn into small chunks
75g(2.6 oz) chorizochopped into small chunks
1large onionpeeled and chopped
1red bell pepperde-seeded and chopped
1yellow bell pepperde-seeded and chopped
pinchsalt and pepper
2clovesgarlicpeeled and minced
1tbsptomato pureepaste for US
1chicken or vegetable stock cubecrumbled
1tbspfinely chopped fresh thyme
small bunch fresh basilfinely chopped
3 x 400g(3 x 14 oz) tins chopped tomatoes
1tspsugar
100g(1 packed cup) fresh baby spinach
200g(7 oz) Le Rustique Brierind removed, chopped into large chunks
75g(⅔ cup) grated mozzarella
1small bunch parsley roughly torn
6-8basil leaves
3-4sprigsfresh thyme
pinchblack pepper
Instructions
Preheat the oven to 190C/375F (fan).
Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
400 g (14 oz) dried pasta shapes
Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the sausage and cook for about 5 minutes, breaking up the sausage meat.
1 tbsp vegetable oil, 6 pork sausages
Add the chorizo and cook for 2 minutes, then add the onion and cook for a further 3-4 minutes until the onion is softened.
75 g (2.6 oz) chorizo, 1 large onion
Add the chopped peppers, salt, pepper, garlic, tomato puree, crumbled stock cube, thyme and basil. Stir and cook for 2-3 minutes.
1 red bell pepper, 1 yellow bell pepper, pinch salt and pepper, 2 cloves garlic, 1 tbsp tomato puree, 1 chicken or vegetable stock cube, 1 tbsp finely chopped fresh thyme, small bunch fresh basil
Stir in the tinned tomatoes and sugar. Bring to a gentle bubble, then add the pasta and spinach. Stir everything together, then transfer to a large baking dish.
3 x 400g (3 x 14 oz) tins chopped tomatoes, 1 tsp sugar, 100 g (1 packed cup) fresh baby spinach
Top with the brie and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
200 g (7 oz) Le Rustique Brie, 75 g (⅔ cup) grated mozzarella
Remove from the oven and serve topped with fresh herbs and black pepper
1 small bunch parsley, 6-8 basil leaves, 3-4 sprigs fresh thyme, pinch black pepper
Notes
LEFTOVERS:
Leftovers can be kept in an airtight container in the fridge for up to two days. Cool completely before placing in the fridge..
REHEATING:
Reheat by covering with foil and placing in the oven at 180C/350F for 15-20 minutes until piping hot throughout..
FREEZING:
You can also cover and freeze this dish for up to 3 months. Defrost thoroughly before reheating as per above..
GLUTEN FREE MODIFICATIONS:
You can make the dish gluten free by swapping the pasta, sausages and stock cube for gluten free versions. Chorizo, tomato puree and tinned tomatoes are usually gluten free, but check your brand.Nutritional Information is per serving.