Baked Pasta with Sausages Recipe

Baked Pasta with Sausages Recipe

Parcooked short pasta is tossed with a sauce of vegetables, pancetta, sliced pure pork sausages, oregano, red wine and baby silverbeet which is placed in a baking dish, topped with two cheeses and breadcrumbs and baked until bubbling and golden. All it needs is a green salad to follow.

This can be made up in advance to the point of putting it in the oven, then baked when needed. The finished dish also reheats well.  

RECIPE

• 4 tablespoonsextra virgin olive oil

• 4 large cloves garlic, finely chopped

• 1 large onion, finely chopped

• 1 medium carrot, diced 1.5cm

• 2 sticks celery, thinly sliced

• 500g Pure Pork Sausages, sliced 2cm thick

• 50g pancetta, diced 2cm

• 1 tablespoon dried oregano

• 100ml red wine

• 690ml bottle tomato passata

• 210g can Mutti Pizza sauce

• 125g baby silverbeet leaves, wilted in a saucepan of boiling water, cooled under cold water, drained, squeezed dry, sliced 2cm thick, leaves teased out

• 1 tablespoons chopped parsley

• 300g short pasta such as fusilli or penne, boiled in well salted water for 10 minutes or until almost tender to the bite, well drained

• 150g tasty cheese, grated

• 50g parmesan, grated finely

• 20g breadcrumbs

Preheat the oven to 200°C  

Heat the oil in a large frying pan and add the garlic, onion, carrot, celery, sausages, pancetta and oregano.   

Fry gently without browning for 10 minutes or until the onion is soft.  

Turn up the heat and add the wine.

Let it bubble for 40 seconds.  

Add the passata and pizza sauce and simmer 5 minutes.

Add the silverbeet, parsley and pasta and mix well.  

Taste and season with salt and freshly ground black pepper.

Transfer to an ovenproof dish.  

Sprinkle the cheeses evenly on top then sprinkle the breadcrumbs over the cheeses.  

Place in the oven for 40 minutes or until bubbling and golden then serve.

Serves 6.