Baked Pasta With Fennel Sausage, Tomato And Mozzarella - cooking recipe

Ingredients

14 oz rigatoni
5 tbsp olive oil
1 None onion, diced
1 None garlic clove, crushed
2 1/4 cups chopped tomatoes
Pinch None sugar
4-5 tbsp basil leaves
1/2 cup mozzarella, diced
1/2 lb cured fennel sausage, diced
1/2 cup Parmesan, grated
5 None tomatoes, cut into wedges

Preparation

Preheat the oven to 325\u00b0F. Cook the pasta in boiling, salted water for 10-12 mins, until tender. Meanwhile, heat 4 tbsp oil in a wide, shallow pan. Add the onion and garlic and saute for 3-4 mins, stirring. Pour in the chopped tomatoes and sugar then season and leave to gently simmer for 15-20 mins. Stir occasionally.
Drain the pasta. Divide the tomato sauce in 2 and mix the pasta with one half. Pour half the pasta into a baking dish. Arrange half the basil leaves, the mozzarella and sausage on top. Pour over the remaining pasta, followed by the rest of the sauce. Sprinkle with Parmesan then bake for 18-20 mins.
Heat 1 tbsp oil in a frying pan and fry the tomato wedges over a high heat for 3-4 mins, turning. Season the remove from the pan. Remove the pasta bake from the oven then scatter over the tomatoes and basil leaves. Serve.