Sausage pasta bake

I think this is one of the quickest suppers we make.  It's a really versatile 'Useup' style meal.  Last night's version included Matteson's pork sausage, local asparagus, black olives and my red pepper and tomato sauce from the freezer.  All topped with freshly grated parmesan. 

Ingredients

1 bag of fresh pasta - I used penne

A dash of olive oil

1 pasta sauce - check out my recipe for red pepper and tomato sauce/soup

1 pack of Matteson's pork sausage thinly sliced

Some thinly sliced saucisson such as Forest Pig Charcuterie for extra flavour

Local asparagus blanched

Sliced black olives from a jar

Freshly grated parmesan or cheddar

Seasoning and some fresh basil if you have some

Method

Cook the pasta in boiling water (with the oil) for 3 minutes, adding the asparagus for the last minute only. 

Heat the sauce until almost simmering

Mix pasta and sauce together

Add the sausage, olives, asparagus and herbs

Taste to check the seasoning

Transfer into an ovenproof dish and sprinkle with the cheese of choice.

Set aside ready for cooking later

Cook for 20 minutes at 180C.

Serve with a green salad or more asparagus. 

Ready for the oven so off to the Hop Pole Inn for a quick drink with Hubby

Ready to eat 

 I think it needed 5 minutes less cooking.... whoops, but the crispy top was lovely.