A comforting weeknight dish from Spanish home kitchens, this baked pasta is made by tossing whole wheat pasta tubes with a thick tomato-sausage sauce and topping it with melted cheese before baking. Enriching the sauce with roasted peppers left over from the night before is a common habit in Spanish kitchens. The browned cheese crust over the soft pasta underneath makes it a family-table favourite.
Boil the whole wheat pasta in salted water for 2 minutes less than the package suggests, then drain; it needs to stay firm since it will cook a second time in the oven.
Sauté the onion and garlic in olive oil, then add the sliced beef sausage and cook until it changes colour.
Add the crushed tomato, the leftover roasted red pepper and the sweet paprika, then simmer for 15 minutes until thickened and season with salt and black pepper.
Toss the boiled pasta with the sauce and transfer it to an oven-safe dish, then sprinkle the grated cheese on top. Bake in an oven preheated to 190°C for 20 minutes, until the cheese bubbles and turns golden.
Let the baked pasta rest for 5 minutes before serving; cutting into it right away causes the sauce to spread thin.
Keep the pasta al dente on the first boil; it cooks a second time in the oven, so fully cooking it now leaves it mushy. Allergens: contains wheat (gluten, pasta) and milk and dairy (hard cheese).
If you swap the beef sausage for a little smoked beef basturma, the sauce becomes leaner but saltier, so reduce the added salt accordingly.
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