Pasta Bake

1 tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
14 oz. can of chopped tomatoes
pinch of sugar
dash of Worcestershire sauce
3/4 c. rigatoni
1/3 c. cheddar cheese, grated
hunk of baguette, coarsely grated
2 links Bobak’s German Frankfurters, sliced

Heat the oil in a medium pan and fry the onion for 5 mins until softened and lightly golden. Stir in the garlic and cook for a further min. Mix in the tomatoes and sugar, bring to the boil and simmer for 20 mins. Add a few dashes of Worcestershire sauce and season to taste. This basic sauce can now be chilled or frozen, see recipe intro.

Meanwhile, cook the pasta according to pack instructions. Heat on high. Mix together the cheese and breadcrumbs.
Drain the pasta and stir into the sauce. Stir in the frankfurters and spoon into a heatproof dish. Scatter over the cheesy crumbs and grill for 3-5 mins or until bubbling hot and golden. Serve with a simple salad.



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