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Creamy Sun-Dried Tomato and Sausage Penne Bake
A baked pasta of penne in a creamy sauce of Italian sausage, sun-dried tomatoes and sweet peppers, finished under melted mozzarella and served with crisp parmesan toasts. The pasta cooks in the Microwave Pasta Maker, the SuperSonic Chopper Tall chops the vegetables, and the Ultra Pro casserole bakes the pasta while its inverted cover holds the toasts.
- Total time
- 70 min
- Prep
- 25 min
- Cook
- 45 min
+ Tupperware Microwave Pasta Maker, Tupperware SuperSonic Chopper
Ingredients
Method
Heat the oven to 350 °F (175 °C). Cook the penne in the Tupperware Microwave Pasta Maker at full power (1000 W) for the time on the package, drain and set aside.
Chop the onion and the two peppers in the Tupperware SuperSonic Chopper Tall, pulling the cord until the pieces are small and even.
Heat 1 tbsp of the tomato oil in a fry pan over medium heat and cook the sausage, breaking it up, until browned and cooked through. Lift it out and set aside.
Add another 1 tbsp tomato oil to the pan and sauté the sun-dried tomatoes, garlic, onion, peppers, 1 tbsp seasoning blend and the salt for 2 to 3 minutes.
Pour in the evaporated milk and cream. Whisk the cornstarch into the water until dissolved, add it to the pan and bring to a gentle simmer until the sauce thickens. Stir the sausage back in.
Mix the penne and sauce in the Tupperware Ultra Pro 3.5 l casserole, scatter the mozzarella over and bake for 15 to 20 minutes, until the cheese has melted and the pasta is hot through.
Lay the baguette slices in the upturned Ultra Pro cover and brush the tops with the remaining tomato oil. Mix the 1/4 tsp seasoning with the parmesan, sprinkle it over and bake for 12 to 15 minutes, until crisp. Serve with the pasta.
