- Cut sausages into large chunks and cook according to packet instructions. Set to one side.
- Gently fry the onion for 5 minutes then add the peppers, garlic, vinegar, herbs, tomatoes, stock, chickpeas, and tomato purée. Allow to simmer for 20 minutes.
- While the tomato sauce is cooking, add the pasta to boiling water and cook for 12 minutes until slightly underdone. Drain and set to one side.
- Place a tbsp of butter in a saucepan. Melt, then add the flour.
- Stir for 1 minute then add the milk a little at a time, continuing to stir.
- Add the cheese, nutritional yeast and mustard. Stir and simmer on a low heat for 5 minutes.
- Place the pasta in an ovenproof dish. Pour the tomato sauce over the centre of the dish, so some pasta stays exposed at the edges.
- Place your sausages on top of the exposed pasta then spoon the cheese sauce over everything.
- Bake in the oven for 25 minutes at 200°C/400°F/gas mark 6 until bubbling and brown on top. For a quicker version, place under a medium grill until golden brown.
Chef’s tip
Although this dish takes just over an hour to make it will make 6 to 8 good sized portions. Once cool it can be frozen in smaller portions. The cheese sauce works well as a topping for cauliflower cheese, mac and cheese, or lasagne.
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