Winter Sausage and Tomato Pasta Bake

Rencia Odendaal Pretorius

Ingredients

6 pork sausages, grilled and sliced

125gr bacon – chopped

1 onion, finely chopped

1 tin chopped tomatoes

250 ml Cold water and 150ml cold milk

500 gram Penne pasta, cooked to al dente and drained (ek gebruik net halwe pakkie)

1 can button mushrooms/or fresh mushrooms chopped

1 clove garlic, finely chopped

5 ml Robertson’s Italian Herbs

1 KNORR Chicken a la King Dry Cook-in-Sauce

250  ml  Cheddar cheese, grated  (ek gooi ook bietjie mozzarella oor)

½ greenpepper chopped

Salt and pepper

Instructions

Preheat oven to 180°C. Heat oil in a pan and fry the onion, greenpepper, bacon and garlic for 5 minutes until softened. Add the sliced sausages and fry for a further 2 minutes. Add the chopped tomatoes, mushrooms,  Robertson’s Italian Herbs and water and stir in the sachet of KNORR Fresh Ideas Chicken a’la King. Allow to simmer for 10 minutes to thicken then stir through the cooked penne pasta. Transfer to an oven proof dish and top with grated cheddar cheese. Allow to cook in the oven for 15 minutes until golden brown and crispy on top