(BTR) Cheesy Sausage & Pepper Chilli Con Carne Pasta Bake

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Chop your coriander roughly, including the stalks

Grate your cheddar cheese finely

Drain and rinse your black beans

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Add your sausage meat (remove the paper if required!) to the pan and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, add your farfalle to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the farfalle for 5-6 min or until cooked with a slight bite

Once done, drain the farfalle, reserving 100ml [130ml] [170ml] starchy pasta water

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Once the sausage meat has begun to brown, add 3/4 of the diced onion (you'll use the rest later!), the diced pepper and chopped garlic with a pinch of salt

Cook for 4-5 min or until beginning to soften

Once slightly softened, add your ground cumin, ground paprika and ground coriander with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 30 secs or until fragrant

Once fragrant, add the drained black beans with your chopped tomatoes and chicken stock mix

Give everything a good mix up and bring to the boil over a high heat

Once boiling, add the drained farfalle to the pan with the reserved starchy pasta water and stir it all together

Transfer the contents of the pan to an oven-proof dish and top with the grated cheese

Put the dish in the oven for 10-12 min or until golden and bubbling and the sausage meat is cooked through (no pink meat!) – this is your sausage & pepper chilli con carne pasta bake