It’s harvest season, veggies and fresh herbs are available in abundance in the garden and need to get used up. You can go wild with the veggies and use a wide variety in this one pot pasta bake, but you definitely want some tomatoes for a creamy sauce.
- 300g sausage (I used spicy salsiccia)
- 250g small pasta (I used kritharaki/orzo/risoni)
- 2 medium zucchini
- 2 bell peppers (I had 1 yellow, 1 orange and half a sweet pepper)
- 1 red onion
- 1 sweet yellow onion
- handful of yellow butter beans
- 1 pound of tomatoes
- olive oil
- 1-2 cloves of garlic if you like
- fresh herbs (basil, oregano, thyme, a tiny bit of rosemary)
- cheese (I used a pint jar of homemade feta cubes that cured in oil)
- salt and pepper
- 1 cup of red wine (you can use broth instead)
- 1 cup of cream
For this, I like to use a big cast iron skillet. Mine’s 30cm / 12 inches and fits 2.5 liters. If you use a normal frying pan, make sure it’s ok to go into the oven once the stovetop part is done. If you don’t have such a pan, you have to move your pasta bake from the pan to an oven dish.
Peel the sausages and fry the meat up crumbly in a bit of oil. Chop up all the veggies and herbs and add them to the pan. Season generously with salt and pepper. Add the wine, the cream and the pasta and give everything a good stir. Top with crumbled up or cubed feta. Bring the mix to a boil (no more stirring) and finish it off in the oven at about 150°C / 300F for 20-25 minutes.