Fennel, Sausage and Cannellini Beans with Tomatoes and Conchigliette

Name: Rukmini Iyer Fennel & Sausage Pasta Bake Recipe | One-tin Pasta
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 onion, finely chopped; 1 bulb of fennel, finely chopped; 1 x 270g packet of free-range sausages, sliced into ½cm coins; 2 tbsp olive oil; 2 x 400g tins of chopped tomatoes; 1 x 400g tin of cannellini beans, drained and rinsed; 2 cloves of garlic, crushed; 300g conchigliette; 1 sprig of fresh rosemary; 3-4 sprigs of fresh oregano; 2 tsp sea salt; freshly ground black pepper; 1 tsp brown sugar; 500ml water; 2 tbsp extra virgin olive oil; A handful of fresh oregano leaves; A handful of freshly shaved Parmesan cheese

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

Tray Bake

Serves 4

Total 1 hr 5 min

Prep 10 min

Cook 55 min

Easy

Introduction from Rukmini Iyer

This rich, warming all-in-one pasta dish is perfect weekend comfort food. If you can find spicy sausages, they will go particularly well with the fennel and tomatoes.

Ingredients

1 onion, finely chopped

1 bulb of fennel, finely chopped

1 x 270g packet of free-range sausages, sliced into ½cm coins

2 tbsp olive oil

2 x 400g tins of chopped tomatoes

1 x 400g tin of cannellini beans, drained and rinsed

2 cloves of garlic, crushed

300g conchigliette

1 sprig of fresh rosemary

3-4 sprigs of fresh oregano

2 tsp sea salt

freshly ground black pepper

1 tsp brown sugar

500ml water

2 tbsp extra virgin olive oil

A handful of fresh oregano leaves

A handful of freshly shaved Parmesan cheese

Method

Preheat your grill to its highest setting. Tip the onion, fennel and sausages into a roasting tin along with olive oil and mix briefly.

Transfer to the grill and cook for 10 minutes. Give everything a stir, return to the grill for a further 5 minutes until evenly browned, then remove.

Turn off the grill, and preheat your oven to 180°c fan/200°c/gas 6. Add the chopped tomatoes, cannellini beans, crushed garlic, conchigliette, rosemary, oregano, salt, pepper, sugar and water to the sausages and onions, stir well, then return to the oven for a further 40 minutes.

Taste and adjust the salt and pepper as needed. Stir in the extra virgin olive oil, and scatter over the oregano and Parmesan just before serving.

Preview