- Preheat the oven to 180°C/350°F/Gas Mark 4
Heat the olive oil in a saucepan, and fry the garlic and onions until soft but not coloured. Add the sausages and cook in oil until brown and cooked, about 7-10 minutes. Once sausages are cooked chop them into slices.
Add the tomato puree, passata, stock, and oregano. Season well. Bring to the boil and simmer for 10 minutes. If the sauce becomes too thick add more water as required
Cut the Cherry Tomatoes in half and place onto an oiled baking tray with a drizzle of Balsamic Vinegar and roast in a hot oven for 5 minutes.
Cook the fusilli as per pack cooking instructions once cooked drain excess water off
Refer to pack cooking instructions to cook the peas. Add the Birds Eye Petits Pois to the tomato sauce along with the roasted cherry tomatoes. Finally add the cooked fusili, mixing together. Season to taste
- Place in an oven proof dish, top the pasta with a little grated parmesan cheese or grated cheddar and bake in the oven until the cheese has melted.
- Serve with a salad and garlicky, cheesy bread.