3/4 lb (375 g) penne

3 mild or spicy Italian sausages, blanched

8 oz (227 g) white button mushrooms

1 green bell pepper

1 onion, finely chopped

2 tablespoons (30 ml) oil

2 cloves garlic, finely chopped

2 cups (500 ml) homemade or store-bought tomato sauce

1 teaspoon (5 ml) paprika

1 teaspoon (5 ml) dried oregano

1 pinch hot pepper flakes

2 cups (500 ml) grated mozzarella cheese, or more to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

Slice the sausages and keep the equivalent of one sausage for garnish. Set aside.

Thinly slice the mushrooms and keep the equivalent of three mushrooms for garnish. Set aside.

With a small knife, remove the stem from the bell pepper and remove the seeds. Cut three slices and keep aside for garnish. Dice the remaining bell pepper.

In a large skillet, brown the sausage, mushrooms, diced bell pepper, and onion in the oil. Add the garlic and cook for 1 minute. Season with salt and pepper. Add the tomato sauce and spices. Bring to a boil and simmer for about 5 minutes. Add the pasta and stir to combine. Adjust the seasoning.

Spoon the pasta into a 30-cm (12-inch) quiche plate and press lightly. Sprinkle with the cheese and garnish with sliced mushrooms, sausages and bell peppers. Bake for 20 to 30 minutes.

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