Brought to you by Lamb and Mutton SA
|400 g||penne pasta|
|1 tbsp||olive oil|
|500 g||lamb sausage — cut into 3 cm long pieces|
|1||onion — chopped|
|1||garlic clove — crushed|
|1 tbsp||tomato paste|
|1 handful||fresh basil|
|1/2 cup||cheddar cheese|
|1/2 cup||mozzarella cheese|
Cook pasta in a large saucepan of boiling, salted water until tender. Drain and set aside.
Meanwhile, heat olive oil in a large, nonstick frying pan over a medium heat. Fry the lamb sausage until golden in colour, remove from the heat. Add onion and garlic. Cook, stirring occasionally, until soft.
Stir in tomato paste followed by the tinned tomatoes. Add the browned sausage pieces into the tomato sauce and allow to simmer gently for 5 minutes. Add the chutney, stir to combine.
Season, to taste, with salt and pepper. Then remove from the heat.
Stir in pasta and roughly chopped fresh basil.
Transfer to a large, ovenproof dish. Sprinkle over both cheese varieties.
Cook in a hot oven (200C) for about 10 minutes, or until cheese is golden brown.