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7
August
Italian Sausage and Spinach Rigatoni Bake
I am very fortunate where I live to have a fantastic butcher who makes a wonderful range of sausages and black pudding. I love sausages so when I am passing, I like to stop by and buy a few sausages to stock up the freezer. One thing they don’t do, however, is Italian Sausage. I guess its just not to the taste of the locals. Sad really, since I love it. Usually flavoured with fennel seed and a little red wine, it’s a much more interesting sausage than most.
However, all is not lost. Sainsburys do a Sicilian Sausage which is ideal, but if that’s not available, they do a Toulouse sausage and you could add your own fennel seeds.
In this recipe, I take the skin off and tear the meat into small chunks, like mini meatballs. Coupled with the cheesy tomato sauce, it makes a satisfying and tasty dinner that is relatively quick to make.
Italian Sausage and Spinach Rigatoni Bake
Print recipe
| Serves | 4 |
Ingredients
- 1 Large Onion (finely chopped)
- 400g Italian Sausage
- 1 Vegetable Stock Cube
- 1 tablespoon Plain Flour
- 200g Baby Spinach
- 400g Passata
- 500g Rigatoni
- 100g Garlic & Herb Philadelphia
- 50g Freshly Grated Parmesan
Directions
| 1. | Pre-heat the oven to 200°C / 400°F / Gas Mark 6 and place a pan of water on to boil for the pasta |
| 2. | Add the diced onion to a large frying pan with some olive oil and saute gently until the onion softens and starts to turn translucent |
| 3. | Meanwhile, skin the sausages and tear the meat into small chunks. Add to the pan with the onions and stir occasionally until browned |
| 4. | Sprinkle over the stock cube, and also a tablespoon of plain flour then stir until fully absorbed |
| 5. | Put in half of the spinach and then place the lid on and allow the spinach to wilt, then do the same with the second half |
| 6. | Pour the passata over the sausage and spinach, and stir in the cream cheese. Leave on a low heat to simmer |
| 7. | Cook the pasta until just cooked then drain. Put a knob of butter in the pasta and stir gently until melted and the pasta is all coated |
| 8. | In a large ovenproof dish, layer half the pasta then spoon over half of the sauce |
| 9. | Repeat with the remaining pasta and sauce |
| 10. | Sprinkle over the grated parmesan and place in the oven for 20 minutes, or until the cheese is browned on top |
Note
This recipe will freeze well at the stage prior to the final bake. Cover well with clingfilm and foil. Allow to full defrost before baking.
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