500g Irvine’s Chicken Sausages, cut into bit-sized pieces
225g penne pasta
1 ½ tbsp olive oil
4 to 6 cups baby spinach leaves
1 ½ cups Mozzarella cheese, grated
Chopped parsley, to garnish
Preheat the oven to 180°C.
Make the marinara sauce: Heat 1 ½ tbsps of olive oil in a large frying pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add diced tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes.
Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season. Turn off heat. (Makes 2 ½ to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen).
Cook the pasta according to package instructions. Drain and run pasta under cold water. Set aside.
Make the sausage and spinach sauce: Heat 1 ½ tbsps of olive oil in a large oven-safe frying pan over medium-high heat. Add chopped Irvine’s Sausages and cook for 5 to 7 minutes, until the meat is cooked through. Add pasta sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds.
Bake the pasta: Add pasta to the oven-safe frying pan and stir until combined. Top with mozzarella cheese. Put the oven-safe frying pan in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges.
For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted.
Garnish the pasta with chopped parsley and season with salt and pepper to taste. Serve hot.