Pork Pasta Bake Prep Time: 10mins Cook Time: 55mins Serves: 4-6 You will need: 450g good quality pork sausages 1tblsp rapeseed oil 1 onion, chopped 1 lrg carrot, grated 150ml red wine 300ml vegetable stock 3tblsp tomato puree For the sauce: 50g butter 50g plain flour 600ml milk freshly grated nutmeg 500g penne pasta 200g fresh spinach 140g grated mature cheddar Method: Pre-heat the oven to 190C 1. Slit the sausages & remove from the skins. Chop into small, bite-sized pieces. Cook the pasta according to the package instructions. 2. Heat the oil in a large sauté pan, add the onion and fry for 5mins, until softened and lightly browned. Add the sausage pieces and cook until lightly coloured. 3. Add the carrot, then stir in the wine, stock, tomato puree, and season with salt and pepper. 4. Once the pasta is cooked, remove from the heat, stir in the spinach and when the spinach is just wilted, drain well. 5. Bring the sausage/stock mixture to the boil, then simmer uncovered for approx. 15mins until thickened. Remove from the heat and set aside. 6. Put the butter and flour in a saucepan, and cook over a low heat for 1min, stirring all the time. 7. Reduce the heat and gradually add the milk, whisking constantly until the sauce is thickened and smooth. Add the nutmeg, season and simmer for 2mins. 8. Tip half the pasta into a shallow ovenproof dish, and level out. Spoon over (all of) the sausage sauce, then cover with the remaining pasta. 9. Pour the white sauce evenly over the top of the pasta, and sprinkle with the cheddar. 10. Bake in the oven for 20-25mins until golden. Leave to stand for 5mins before serving. To Serve: I always serve pasta bake with a mixed salad, but this dish has vegetables included, so its not really necessary.
Posted on: Thu, 25 Sep 2014 22:11:26 +0000
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