Sausage And Tomato Pasta Bake Recipes

CHUNKY SAUSAGE & TOMATO PASTA

Steps:

• Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
• Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
• While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.

SAUSAGE AND TOMATO PASTA BAKE

Steps:

• Heat a glug of oil in a large frying pan over a low-medium heat. Add the onion and garlic, then fry gently for about 8 minutes until soft (see tips). Add the tomato purée and cook for 20 seconds, stirring. Add the chilli and fennel seeds, then cook for 30 seconds, stirring. Add the wine and bubble for 1 minute.
• Add the tomatoes, swirl the tins out with a little water, then add that to the pan too. Bring the sauce to a simmer and cook gently for 45-60 minutes until thick, stirring now and then (see tips). Add the sugar and half the basil, some salt and pepper. Stir and taste.
• Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and set aside, drizzled in a little oil.
• While the pasta cooks, fry the meatballs in a little oil in a large flameproof casserole for 15 minutes or until cooked through. Heat the oven to 200°C/180°C fan/gas 6.
• Add the pasta to the meatballs and pour over the sauce. Scatter over most of the remaining basil and the cheeses, then bake for 25 minutes until bubbling. Stand for 5 minutes, add the last few basil leaves, then serve with salad.

SAUSAGE PASTA

Steps:

• Put a large pan of water on to boil.
• Heat 1 tbsp olive oil in a large frying pan and fry chunky pieces of 8 pork sausages on a fairly high heat until they are golden brown all over.
• Now turn the heat down and add 1 large chopped onion and 2 crushed garlic cloves, cooking them until they have softened.
• Stir in 1 tsp chilli powder and 400g chopped tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta.
• Drop 300g pasta into the pan of boiling water and cook according to the pack instructions.
• Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. Dish up immediately with crusty bread.

30 MINUTE CREAMY SAUSAGE AND TOMATO PASTA RECIPE

Steps:

• Cook the pasta in salted water Al Dente, according to package directions.
• While pasta is cooking, brown the sausage and drain grease.
• Add the onions and garlic to the sausage and saute for a couple of minutes.
• Pour in the entire can of diced tomatoes and the tomato sauce and heat through.
• Pour in the half-and-half and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
• Add the basil and let it simmer for a few minutes.
• Finally, mix the sausage sauce with the pasta.
• Top each serving with a sprinkle of Parmesan cheese and fresh basil (if desired).

SAUSAGE PASTA BAKE

Steps:

• To make the ragu, heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemeat from its skins in small balls straight into the pan. Sizzle for 10 mins until browned (don't worry if the meat breaks up). Add the garlic and sizzle for another minute until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and bubble for 30 mins.
• Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.
• Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. Leave to cool completely, then wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs before baking.
• Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.