Pasta bake recipe for 6 people, takes only 45 mins; recipe has pork sausage, olive oil, onion, carrot, red wine, vegetable stock, tomato puree, butter, plain flour, milk, nutmeg, rigatoni, spinach and cheddar.
Rigatoni sausage bake
Course: Pasta bake
Servings
6
servings
Prep time
20 mins
Ingredients
- Red Wine: 150ml red wine
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, chopped
- Vegetable Stock: 300ml vegetable stock
- Milk: 600ml milk
- Cheddar: 140g mature cheddar, grated
- Carrot: 1 large carrot, grated
- Butter: 50g butter
- Tomato Puree: 3 tbsp tomato puree
- Nutmeg: freshly grated nutmeg
- Plain Flour: 50g plain flour
- Spinach: 200g fresh spinach
- Pork Sausage: 400g good quality pork sausage
- Rigatoni: 500g rigatoni or penne
Directions
- Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato puree, and season.
- Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
- Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
- Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
- Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.
