5 Stars F & E
Serves 6 Prep 20 minutes Cooking 45-50 749 Cal Make Ahead
Preheat oven 190 C /Gas 5/fan 170c
- 1 onion
- 1 large carrot
- 200g fresh spinach
- 400g pork sausages
- 600ml/ 1 pint milk
- nutmeg - few pinches
- 3 tbsp tomato puree
- 300ml vegetable stock
- 50g plain flour
- 500g rigatoni or penne pasta
- 50g butter
- 140g mature cheddar
- 150ml / 1/4 pint red wine
- 1 tbsp olive oil
1. Split 400g sausages & remove skins, chop into bite size pieces.
Heat oil, fry
1 onion for 5 mins til soft & browned
-Stir in sausages & fry until light coloured
Add
-1 large Carrot
-Stir in 150ml Wine
-300ml Stock
-3 tbsp Tomato Puree
-seasoning
2. Bring to the boil, then simmer uncovered for about 15 mins until thickened.
taste season set aside
white Sauce
3. Put in pan
-50g butter
-50g plain flour
-600 ml milk
Gently heat, whisking until thickened and smooth
-Add a sprinkle of freshly grated nutmeg,season
Simmer for 2 mins
4. Bring a large pan of slated water to boil.
Add 500g Pasta , stir well cook for 10-12 mins, remove from heat
Stir in 200g spinach - when wilted drain.
5. Tip half the pasta into shallow ovenproof dish about 2.2 litre
Spoon the sausage sauce over
Add the remaining pasta
Top with white sauce
Sprinkle 140g cheddar cheese over
Bake for 20-30 mins until golden brown.
Leave to cool a little before serving.
