Linda McCartney’s chorizo and red pepper sausage pasta bake



The Chorizo and Red Pepper Sausages add great flavour to spice up a sausage pasta bake.


Onion, x1
Garlic , 2 cloves
Cumin, 1tsp
Smoked Paprika, 1tsp
Oregano, 1tsp
Thyme, 1tsp
Cayenne Pepper, 1tsp
Rigatoni Pasta, 400g
Passata, 1 jar
Alpro single cream, 200ml
Vegan Mozzarella, 100g
Linda McCartney chorizo and red pepper sausages


  1. Preheat your oven to 200c/180c fan.
  2. Add 6 Linda McCartney Chorizo and Red pepper sausages and cook as per the instructions for 14-16 minutes.
  3. Bring a large pot of salted water to the boil. Add the rigatoni and bring to a simmer. Meanwhile place a medium saucepan over medium heat. Add a drizzle of olive oil and bring to temperature.
  4. Add the onion to the pan and fry gently for a few minutes before adding the garlic. Fry for another few minutes and add the spices. Stir to coat the onions.
  5. Add the passata and bring to a simmer. Cover the pan with a lid and allow to bubble away nicely, stirring occasionally, until the passata has reduced, thickened and darkened in colour slightly (around 8-10 minutes).
  6.  Add 200ml of Alpro Vegan single cream and stir well to combine.
  7. Drain off the rigatoni and add to the baking tray with chopped up Linda McCartney chorizo and red pepper sausages.
  8. Add the sauce to the drained pasta and stir to combine.
  9. Finally, top with some vegan mozzarella
  10. Place in the oven and bake for 35 minutes or until brown and crispy on top.

Share & Print

Back To Our Kitchen