Marcello Tully’s grilled pasta with baby bangers and peppers will need plenty of grating and sprinkling – perfect for getting kids to help out.
Cook the pasta in a pan of salted boiling water for approximately 15 minutes, or until cooked. Drain and refresh under cold water.
Place the chipolatas onto a baking tray and bake in the oven for 15 minutes at gas 5, 180°C, fan 160°C.
Meanwhile, heat some oil in a pan and add the onions, garlic, anchovies and thyme. Allow to sweat for 5 minutes.
Add the diced peppers and cherry tomatoes. Cook for a further 5 minutes – but do not let the ingredients colour.
Remove the chipolatas from the oven and allow to cool slightly. Slice each chipolata into 3 - This chopping step can be completed by an older child with a blunt knife.
Add half the cheese to a large bowl and then combine with the vegetables from the pan and the chipolatas.
Transfer into a large baking dish, sprinkling the remaining cheese to cover the top - Leave the little ones in charge of grating the cheese and sprinkling over the top of the gratin dishes. Just make sure they don’t nick any while you’re not looking!
Place in an oven set to gas 3, 160°C, fan 140°C for 10-12 minutes. Remove and serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.