Diana Henry's Sausages Baked with Squash, Tomatoes and Pasta

telegraph.co.uk

Jenny McCullough

Scottish cook

1 tbsp olive oil

650g spicy sausages, skin removed, cut into pieces a little smaller than a walnut

1 onion, chopped

250g prepared butternut squash flesh (frozen or fresh, defrosted if frozen), in about 2.5cm pieces

2 garlic cloves, grated to a purée

¼ to ½ tsp chilli flakes

¼ tsp ground cinnamon

chopped leaves from 1 sprig of rosemary

2 x 400g tins crushed tomatoes (Mutti Polpa if possible)

pinch of sugar

285g pasta shapes such as penne or ziti

85g Gruyère, grated

200g mozzarella, torn

35g grated Parmesan

500ml whole-fat milk

40g white breadcrumbs

1 tbsp chopped flat-leaf parsley

Directions at telegraph.co.uk

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer