Name: Rigatoni sausage bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Italian
Ingredients: 400g good quality pork sausage; 1 tbsp olive oil; 1 onion chopped; 1 large carrot grated; 150ml red wine; 300ml vegetable stock; 3 tbsp tomato purée; 50g butter; 50g plain flour; 600ml milk; freshly grated nutmeg; 500g rigatoni or penne; 200g fresh spinach; 140g mature cheddar grated

400g good quality pork sausage
1 tbsp olive oil
1 onion
chopped
1 large carrot
grated
150ml red wine
300ml vegetable stock
3 tbsp tomato purée

For the sauce

50g butter
50g plain flour
600ml milk
freshly grated nutmeg
500g rigatoni
or penne
200g fresh spinach
140g mature cheddar
grated

Method

step 1
Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
step 2
Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
step 3
Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
step 4
Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
step 5
Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.