Baked Penne with Sausage & Ricotta

Preheat the oven to 200°C (fan 180°C) / 400°F. Bring a large pot of salted water to the boil.

Cook the penne for 2 minutes less than packet instructions so it stays al dente. Reserve 120 ml pasta water, then drain.

Meanwhile heat olive oil in a large frying pan over medium heat. Add red onion and cook for 4 minutes until softened.

Add garlic and chilli, cook for 30 seconds, then add sausage meat. Break it up with a spoon and cook for 6 to 8 minutes until browned.

Stir in chopped tomatoes, half the parsley, a pinch of salt, and black pepper. Simmer for 6 minutes until thickened.

Lower the heat and fold in ricotta plus 40 g grated parmesan. Add a splash of reserved pasta water to loosen if needed.

Add drained penne and toss until evenly coated. Taste and adjust seasoning.

Transfer to an ovenproof baking dish, top with remaining parmesan, and bake for 12 to 15 minutes until bubbling and golden.

Rest for 5 minutes, then finish with remaining parsley and serve.