Rigatoni Sausage Bake
photo by Patchwork Dragon
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 14 ounces good quality pork sausage links
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large carrot, grated
- 1⁄4 pint red wine
- 1⁄2 pint vegetable stock
- 3 tablespoons tomato puree
-
For the Sauce
- 2 ounces butter
- 2 ounces flour
- 2 cups milk
- freshly grated nutmeg
- 1 (500 g) package rigatoni pasta
- 8 ounces fresh spinach (1/2 lb)
- 5 ounces mature cheddar cheese, grated
directions
- Preheat oven to 190*C (375*F).
- 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 a boil, then reduce heat and simmer uncovered for about 15 minutes until the sauce is thickened.
- Taste and season if necessary.
- Set aside.
- Melt the butter in a pan.
- Stir in flour til smooth, then slowly whisk in the milk.
- Cook stirring over medium heat until sauce is thickened and smooth.
- Add a good sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
- Cook the pasta in a large pot of salted water until tender.
- Remove from heat, stir in spinach, leave til just wilted, then drain all.
- Tip half the pasta into a shallow ovenproof casserole.
- Shake to level.
- Spoon over the sausage sauce, then cover with remaining pasta.
- Pour the white sauce over all and sprinkle with the grated cheddar.
- Bake for 20 to 25 minutes until the top is golden brown.
- Leave to cool for 5 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0