Food Dump!

A brilliant mid-week meal which the wee ones absolutely demolish.  This is pretty much our Go To dish when we have very little in the house as it’s quick and hassle free. The baked sauce should be lovely and crusty and relatively “dry” to intensify the flavour.

Prep time : 10 minutes

Cooking time : 30 minutes

Ingredients:

• 1 small Onion, finely chopped
• 1 Garlic clove, crushed or finely chopped
• 2 tablespoons Vegetable oil
• 9 good quality sausages
• Chorizo, about a fingers length : 1/4 of the U shaped chorizos, halved and thinly sliced
• Tin of tomatoes
• Tin of Cannelloni Beans
• Teaspoon of French Dijon mustard
• Teaspoon of dried Oregano
• 2 Bay leaves
• Salt and Pepper
• 300-350g dried Penne Pasta
• Grated Paramsan or Grana Padano cheese to serve (optional)

1. Preheat the oven to at 200 degrees C.
2. On a medium ring heat the 1 tablespoon of the oil in a heavy, oven ready pot.
3. Add the Onion and Garlic and cook with the lid on for about 5 minutes until soft.
4. Add the chorizo and heat for 2-3 minutes stirring constantly until the chorizo releases its oils.
5. Pour in the tomatoes, mustard and Oregano and stir and allow to cook for 5 minutes until bubbling gently.
6. While the tomatoes are cooking heat 1 tablespoon in a frying pan over a high temperature.
7. Add the sausages and stir-fry for 2-3 minutes until browned all over.  Remove from the heat and put into a bowl.
8. Drain the tin of beans into a sieve or colander and rinse under cold water to get rid of liquid they were in.
9. Once the tomatoes are simmering nicely add the beans and sausage.
10. Add black pepper and place into the oven with the lid off. You want the sauce to thicken a lot.
11. Bake for 15-20 minutes.
12. After 10 minutes start the pasta : put a kettles worth of boiling water into a saucepan with 1 teaspoon of salt over a high heat.
13. Once boiling vigorously add the pasta, put on a lid and bring to the boil again
14. Reduce the heat to a simmer, stir the pasta and put the lid back on. Once cooked drain and return to the saucepan.
15. Dish up pasta and then the bean bake, adding the Parmesan and more black pepper as needed. Because the sausages and Parmesan are salty you probably won’t need extra salt.