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Hunter Sausage Bake

Serves 4 = Per Serving 13sp on BLUE and GREEN and 7sp on PURPLE (when made with wholewheat pasta) Calories - 470 Fat - 16.9g Carbs - 53.6g Protein - 21.1g


  • 200 g smoked pork sausage sliced (I got mine in Aldi)
  • 1 large onion finely diced
  • 2 garlic cloves crushed
  • 1 pepper any colour, diced
  • 1 chilli finely chopped
  • 450 ml chicken stock made from 1 stock cube
  • 1 x 400g tin of chopped tomatoes
  • 1 tsp smoked paprika
  • ½ tsp crushed chillies
  • ½ teaspoon salt and black pepper
  • 4 x tbsp single cream
  • 240 g pasta whatever shape you fancy (wholewheat if you are on PURPLE)
  • 3 spring onions finely sliced
  • 80 g half fat cheddar grated


  • Pre heat the oven to 180c. Fill and boil the kettle.
  • Take a large saucepan, spray with 1kal and pop in the sausage, onion, pepper and chilli. Fry for around 5 minutes then pop in the garlic, smoked paprika and crushed chillies and cook for another minute.
  • Next add the tomatoes and stock, season with salt and pepper, stir and then add the dried pasta.
  • Making sure the sauce is covering the pasta, pop on a lid and bring the sauce to the boil and then simmer for around 15 minutes (until the pasta is cooked through). Keep an eye on the sauce and add a little water if you think the pasta is too uncovered.
  • Once cooked, stir through your spring onions and cream, simmer for another minute with the lid off and then pop into a baking dish.
  • Top with your cheese and bake in the oven for however long you like it. I like mine all melty so I go with around 10 minutes but if you want it nice and baked go with about 15.
  • Remove from the oven, plate up and enjoy!