Sausage Pasta Bake
Sausage Pasta Bake

Ingredients

Method

  • 1 tbsp olive oil
  • 1 diced onion
  • 2 chopped garlic cloves
  • 8 fat pork sausages, skin removed, meat crumbled
  • 400g tin of chopped tomatoes
  • 300ml veg stock
  • 50g butter
  • 50g flour
  • 500ml milk
  • 400g penne pasta
  • Salt and pepper
  • Preheat the oven to 200C. Heat a large frying pan, add the oil, and cook the onion with a pinch of salt for 5 mins. Add the garlic, fry for 2 mins more, then crumble in the sausage meat and fry until coloured all over. Add the tomatoes and stock, season well, and simmer for 10 mins.
  • Make a bechamel by melting the butter in a saucepan and stirring in the flour. Cook for 3 mins, then slowly add the milk, whisking as you go. Season well and cook until nicely thickened.
  • Cook the pasta in salted boiling water until al dente. Drain, and then pour into the pan with the sausage and tomato mix. Pour into a medium ovenproof dish, the top with the bechamel sauce and bake for 20 mins, or until bubbly and golden.
1 hr
4 serving
This recipe pairs perfectly with the Two Cells Shiraz 2014 from Beechworth, Australia.

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