Sausage pasta bake
Whenever I have guests over (or just the girls from next door) I like to make this, it can feed up to 8 people (or just me and the boys if Im being a fatty bum) and always goes down a treat.
4/5 Good quality pork sausages ( I use Lincolnshire or Cumberland)
500g Rigatoni pasta
1 bag of spinach ( I skip the spinach as the boys turn their nose up)
1 onion, chopped
1 carrot, grated
3 tbsp tomato puree
1/2 pint veg stock
1/4 pint red wine ( I use a supermarket own brand)
50g plain flour
1 pint of milk
De-stalk the spinach and put in a collinder, place to one side.
Gently fry the onion until golden, take the sausages out of their skins and add to the pan. Break them up in the pan and fry til golden.
Add the carrot followed by the tomato puree and stir. Add the stock and wine, bring to the boil. Season and reduce to a simmer for 15 mins.
Meanwhile put the pasta on for about 7 mins.
Place the butter, milk and flour in a small saucepan and gently heat until thickened ( you need to stir throughout or it will go lumpy). Season with salt, pepper and grated nutmeg (as much nutmeg as you like!)
Drain the pasta over the spinach you placed on oneside earlier and mix it so its evenly distributed. Tip half the pasta into an oven proof dish, then pour over the sausage sauce. Pour over the remaining pasta and cover with he bechamel sauce.
Grate over cheese (just a sprinkle) and put in the oven at 200c for 20-25 minutes.