• 225g penne pasta
• 400g sausage
• 1 tablespoon oil
• 1 onion
• 3 cloves of garlic
• 1 red pepper
• 75g mushrooms
• 2 tablespoons tomato puree
• 250ml chicken stock
• 250g tomatoes
• 1 teaspoon dried oregano
• Black pepper
• 125ml single cream
• 100g cheddar cheese
• 50g mozzarella cheese
• Handful of fresh basil (for serving)

1. Remove the sausage filling from the skin and form into small balls.
2. Fry the small sausage balls for 4-5 minutes until cooked, remove from the pan.
3. Cook the pasta until quite soft.
4. Put the oil in the pan and fry the onion for 2 minutes, then add the red pepper and garlic, fry for 2 minutes.
5. Add the oregano, black pepper, puree, stock and the tomatoes.
6. Cook for 5 minutes.
7. Add the cream, and the cheddar cheese and stir to thicken, put the sausage back in the pan with the pasta and basil.
8. Stir until hot. Serve with the mozzarella cheese and more basil and a green salad.

Recipe by Elwen Roberts for Prynhawn Da

Instagram - elwen.roberts