Neven Maguire's Calabrian Sausage & Tortiglioni Bake

INGREDIENTS

• 1 Pack Simply Better Irish Pork Sausage Meat
• 2 Packs Simply Better Italian Fresh Egg Tortiglioni
• 1 Tbsp. Simply Better Organic Garlic & Herb Seasoning
• 2 Jars Simply Better Italian Tomato & Sweet Garlic Pasta Sauce
• 1 Jar Simply Better Calabrian Chilli Paste
• 100ml Simply Better Single Source Irish Jersey Cream
• 1 Carton Simply Better Italian Buffalo Burrata
• Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
• Simply Better Pecorino Romano PDO

DIRECTIONS

1. Preheat the oven to 180ºC (350ºF/Gas Mark 4). Heat a shallow casserole or skillet pan over a high heat. Add the sausage meat, then break up into small pieces with a cooking spoon and sauté for 8-10 minutes until golden brown. Using kitchen paper, drain off the excess oil in the pan.
2. Meanwhile, bring a large saucepan of water to a rolling boil. Season with salt and cook the tortiglioni for 4 minutes, then drain.
3. Add the chilli paste and garlic and herb seasoning to the cooked sausage pieces and sauté for another minute. Stir in the pasta sauces, scraping the bottom to remove any crispy pieces. Season with pepper and stir in the cream. Bring to a simmer, then remove from the heat and fold in the drained pasta and tear over the burrata. Season with pepper and bake for 10-15 minutes until bubbling. Serve straight to the table with a bowl of Pecorino to garnish, if liked.

Neven's Top Tip: You can swap the fresh pasta for dried pasta if you prefer, just cook according to the pack instructions until al dente.