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Ingredients

Method

  1. Pre heat oven to 200°c.
  2. Heat olive oil in a large pan on medium heat, add chilli and garlic.
  3. Cook for 2 to 3mins or until garlic just starts to brown. Remove garlic.
  4. Next remove the cases from the sausages and break into small pieces. Place into the pan and cook for 5mins. Use a spoon to break down the sausage meat.
  5. Add the sugar and cook for 2mins. Pour in the vinegar and turn the heat to low.
  6. Pour in the tomato passata and chicken stock and bring to the boil. Turn down sauce to a simmer and cook for 12 to 15mins.
  7. Season with salt & pepper.
  8. Cook pasta as per packet directions.
  9. Strain pasta and add to pan.
  10. Add rocket to pan, stir through the sauce.
  11. Place half of the pasta into a medium size baking dish.
  12. Place half of the bocconcini over pasta and then pour remaining pasta into dish.
  13. Place remaining bocconcini on top and sprinkle pecorino over pasta.
  14. Bake in oven for 10 to 15mins or until cheese is melted and golden.

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