Want something quick and easy that won’t leave your bellies rumbling? Here’s how to make a yummy sausage pasta bake that you can freeze for up to 2 months!
This delicious meal will be on your plate in under 2 hours and serves 4 people.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 8 thick pork sausages, skin removed, meat crumbled
- 400g tin chopped tomatoes
- 300ml/10½fl oz vegetable stock
- 50g/1¾oz butter
- 50g/1¾oz plain flour
- 500ml/18fl oz milk
- 400g/14oz penne pasta
- salt and pepper
image credits: Lukas Gojda
Method
-
Preheat your oven to 200C/180C Fan/Gas 6
-
Then you need to heat up a large frying pan over medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.
-
Crush in the sausagemeat and fry until colored on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper, and turn down the heat. Lightly simmer for 10 minutes while you make the white sauce.
-
Melt the butter in a saucepan. Add the flour and stir to mix. Cook over medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.
-
Meanwhile, cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.
Banner and image credits: DronG
