1 tbsp canola oil

500 g Italian sausage (4 links)

1 cooking onion, sliced

1 green pepper, sliced

3 cloves garlic

1 tsp dried oregano

1 tsp salt

½ tsp pepper

1 cup milk

2 cups beef stock (or water)

1 28-oz can diced tomatoes with juice

3 tbsp prepared pesto (optional)

450 g penne pasta

2 cups shredded mozzarella

1. Place ovenproof pot over medium heat and add canola oil.

2. Squeeze the sausage out of the casing into little meatballs, directly into the pot and cook for 5 min until meatballs brown slightly.

3. Add onion, pepper and garlic and cook for 5 min, until onions brown slightly.

4. Add oregano, salt, pepper, milk, stock (or water), canned tomatoes and pesto if using. Add pasta and bring to a boil. Turn down and simmer uncovered for 12 min, stirring every 5 min or so to keep the pasta from sticking to the bottom of pot. (Feel free to cook the pasta a little longer, to evaporate more liquid, if desired.)

5. Once the pasta is tender, scatter mozzarella on top and broil in the oven until top is bubbly and golden.

Tip: As long as you stick to the ratio of 450 g (roughly 1 lb) of pasta to 3 cups liquid and 1- 28oz can of tomatoes, you can alternate your proteins, vegetables and flavourings.

For a printable version of this recipe click here.