Bloody Sausage & Orzo Pasta Bake

Sausages, overcooked pasta and our Bloody Bens Bloody Mary Mix. What’s not to like?!

This is the gastro version of a comfy sofa, a pair of slippers and a roaring fire.


  • Splash of Olive Oil
  • 10 Sausages
  • 2 Onions, Peeled and Diced
  • 1 Red Pepper, Seeds Removed and Flesh Diced
  • 1 Aubergine, Trimmed and Diced
  • 1 Tbsp Tomato Puree
  • 4 Medium, Well Ripe Tomatoes, Roughly Diced, Seeds and all
  • 220g Orzo Pasta
  • 175ml Bloody Bens Bloody Mary Mix
  • 300ml Water
  • Parsley, if you want to make it look fancy


  • Pre-heat your fan oven to 180 degrees (gas mark 6).
  • Heat the oil in an oven proof shallow casserole dish over a medium high temperature.
  • Brown sausages all over and then remove to a plate.
  • Slide in the chopped onions and fry slowly for 5 minutes. Crank up the heat to high and add the red pepper and aubergine. Continue to fry for 3 minutes.
  • Squeeze in the tomato puree and stir in.
  • Slide in the chopped tomatoes and let them break down a little.
  • Stir in the orzo.
  • Pour in the Bloody Bens Bloody Mary Mix and water.
  • Pop your sausages back in.
  • Bring to a simmer, put on a lid and bake in the pre-heated oven for 25 minutes.
  • After 25 minutes, carefully remove the pan from the oven and leave to sit for 5 minutes.
  • Open up, stir and be amazed at how easy this cooking lark really is.


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