Rigatoni Sausage Bake

Serves 6
Calories: 750 kcal/serving

BBC Good Food Website

Ingredients

14oz pork sausagemeat (or 6 sausages)
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
¼ pint red wine
½ pint vegetable stock
3 tbsp tomato purée

For the sauce

2oz butter
2oz plain flour
1 pint milk
freshly grated, nutmeg
1lb 2oz packet of rigatoni
8oz fresh spinach
5oz mature cheddar, grated

To Serve

Little Gem Lettuce
Watercress salad


 

Method

  1. Remove sausages from their skins, & chop into small pieces. Fry onion for 5 mins until softened and lightly browned. Stir in sausages and fry until lightly coloured.

  2. Add the carrot, then stir in the wine, stock, tomato purée, and season. Bring to the boil, and simmer uncovered for 15 mins until thickened. Season.

  3. Heat butter, flour &and milk, whisking all the time, until the sauce is thickened. Add nutmeg, season and simmer for 2 mins.

  4. Cook pasta. Remove from heat, stir in the spinach. When it has just wilted, drain well.

  5. Tip half the pasta into a shallow (4 pint) ovenproof dish. Spoon over the sausage sauce, then the remaining pasta. Top with white sauce and cheddar.

  6. Bake for 20-25 minutes at 190°C, until the top is golden brown. Leave to cool for 5mins before serving.

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