McMoe's Pasta, Pepper, and Sausage Ball Gratin

Ingredients for 4 servings:

• 400 g fusilli
• 2 onions
• 1 garlic clove(s)
• 2 bell peppers, red and yellow
• 5 sprigs of thyme
• 4 tbsp olive oil
• salt and pepper
• Allspiceón de la Vera
• 1 tbsp lemon juice or some lemon zest
• 3 sausages, fine, raw, approx. 150 g each
• 170 g bell pepper(s), grilled, from the jar
• 150 g whipped cream
• 125g mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cook the pasta in plenty of boiling salted water until al dente. Peel and finely dice the onions. Peel and finely chop the garlic clove, if desired. Halve, trim, rinse, and dice the bell peppers. Rinse the thyme and chop the leaves. Heat 2 tablespoons of olive oil in a pan. Sauté the diced onion and bell pepper with the chopped garlic clove (if desired), and thyme. Season to taste with salt, pepper, Pimenton de la Vera, and lemon juice or lemon zest. In a second pan, heat 2 tablespoons of olive oil and press the sausage meat out of the skin into the hot olive oil, browning on all sides. Purée the roasted bell peppers with the cream, add to the dumplings, bring to a boil, and season. Drain the pasta and mix with the peppers, the dumplings, and the sauce. Transfer everything to a casserole dish. Tear the mozzarella and spread it over the top. Bake in an oven preheated to 220°C (top/bottom heat) or 200°C (fan oven) on the middle rack for about 5 minutes. Serve with a fresh leaf salad and tzatziki or fresh ciabatta, baguette, or flatbread. Tip: You can use feta instead of mozzarella and/or add some fresh black and/or green olives, sliced ​​or whole, to the bell peppers.