The ingredients are:
2 tbsp of olive oil, 1 onion, diced, 3 cloves of garlic, crushed, 8 fresh sausages, cut into small 1-inch pieces, 1 x tin of tomatoes, 1 tbsp of tomato puree, 2 tsp of dried oregano, thyme, mint, rosemary or fresh basil, 4 tbsp of fresh ricotta cheese or 1 fresh mozzarella, 500g / 5 cups (1 pack) rigatoni, fusilli, penne or other bite-sized pasta, cooked, 80g / ⅔ cup parmesan, cheddar or any other hard cheese, 100g / ¾ cup breadcrumbs, 80g / 4 tbs butter, melted, sea salt and freshly ground black pepper.
Preheat the oven to 200 ° C / 400 ° F / gas 6.
Place a casserole dish or saucepan over low heat and add one tablespoon of olive oil, stir in the onions – cover and leave to cook for one minute, then add the garlic, and cook for a further minute. Stir in the fresh sausages – and cook until the sausages are golden in color.
Pour in the tinned tomatoes, tomato puree, herbs, and chili flakes – season with sea salt and freshly ground black pepper. Stir well and leave it to cool for five minutes.
Stir in the cooked pasta to the sausage and tomato sauce and mix well. Then tip it all into a baking/roasting dish.
Mix the breadcrumb with the melted butter and grated parmesan cheese. Spoon the breadcrumb mixture on top of the pasta to create a thin layer.
If you are adding fresh ricotta or mozzarella, then make little pockets in the pasta bake and spoon the soft cheese in.
Bake in the preheated oven for 15 minutes or until the top is golden.