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- 1 tbsp\u00a0olive oil<\/li>\n
- 1\u00a0onion, diced<\/li>\n
- 2\u00a0garlic\u00a0cloves, chopped<\/li>\n
- 8 thick\u00a0pork sausages, skin removed, meat crumbled<\/li>\n
- 400g tin chopped\u00a0tomatoes<\/li>\n
- 300ml\/10\u00bdfl oz\u00a0vegetable stock<\/li>\n
- 50g\/1\u00beoz\u00a0butter<\/li>\n
- 50g\/1\u00beoz\u00a0plain flour<\/li>\n
- 500ml\/18fl oz\u00a0milk<\/li>\n
- 400g\/14oz penne\u00a0pasta<\/li>\n
- salt and pepper<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2022\/08\/shutterstock_1919440391.jpg\")
image credits: Lukas Gojda<\/p><\/div>\n
Method<\/h2>\n
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Preheat your oven to 200C\/180C Fan\/Gas 6<\/p>\n<\/li>\n
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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.<\/p>\n<\/li>\n
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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.<\/p>\n<\/li>\n
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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.<\/p>\n<\/li>\n
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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.<\/p>\n<\/li>\n<\/ol>\n
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