HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSmokey Banger Pasta Bake
Smokey Banger Pasta Bake

Smokey Banger Pasta Bake

with Pancetta and Chilli Beans

Read more

We love a good Pasta Bake Pancetta and Chilli Beans and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Smoky Sausage

(ContainsSulphites, Cereals containing Gluten)

60 grams

Bacon Lardons

200 grams

Wholewheat Rigatoni

(ContainsCereals containing Gluten)

1 unit(s)

Echalion Shallot

1 unit(s)

Red Pepper

1 unit(s)

Garlic Clove

1 pack(s)

Red Kidney Beans

1 pack(s)

Smoked Paprika

1 pack(s)

Finely Chopped Tomatoes

1 block(s)

Mature Cheddar Cheese


1 pack(s)

Creme Fraiche

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4615 kJ
Energy (kcal)1103 kcal
Fat55.0 g
of which saturates23.0 g
Carbohydrate104 g
of which sugars17.0 g
Protein51 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Slotted Spoon
Cutting board
Oven dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 200°C. Put a large pan of water on to boil for the pasta. Pop the sausages onto a baking tray, drizzle with oil, then cook on the top shelf of the oven for 20 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle! Heat a splash of oil in a large frying pan on medium-high heat. Add the pancetta lardons. Stirring regularly, fry until lightly golden, 3-4 mins, then remove from the pan with a slotted spoon and set to one side. Keep the pan, we’ll use it again.


Pop the wheat pasta and a pinch of salt into the saucepan of boiling water. Cook for 11 mins, then drain in a colander. Return the wheat pasta to the saucepan off the heat and add a drizzle of oil (to stop it from sticking together). Meanwhile, halve, peel and thinly slice the shallot. Halve the red pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.


Heat another splash of oil (if necessary) over medium-high heat in the now empty frying pan. Add the shallot and red pepper and cook until soft and beginning to colour, 5-6 mins, stirring frequently. Lower the heat to medium then stir in the garlic, smoked paprika, kidney beans and a pinch of sugar (if you have any). Cook for another minute, then stir in the finely chopped tomatoes.


Bring the sauce to the boil, then lower the heat to simmer until thickened slightly, 4-5 mins, stirring occasionally. In the meantime, coarsely grate the cheddar cheese. When your sausages are cooked, carefully slice into 2cm pieces.


Once the sauce has thickened, stir the creme fraiche and sausage pieces into the frying pan. Bring to the boil and bubble for 30 seconds. Taste and season with salt and pepper. Stir the wheat rigatoni into the mixture, then transfer it all into an ovenproof dish. Sprinkle over the cheese and pancetta and pop onto the top shelf of the oven. Cook for 10 mins, until the cheese is melted and bubbling.


Once cooked, serve into bowls. Tuck in!