Creamy Tomato Sausage Pasta Bake

Creamy Tomato Sausage Pasta Bake
Get involved with this winter warmer - saucy sausage and melty cheese and crunchy breadcrumbs will sort you right out on these cold November nights. Or any time of year in fact!
  • 1 onion, chopped
  • 1 garlic, chopped
  • 100g chestnut mushrooms, finely chopped
  • 6 sausages, meat removed from skins
  • 1 jar of passata
  • 100ml white wine
  • 2 cups of chicken stock
  • ½ tsp chilli flakes
  • 1 tsp sugar
  • 50ml double cream
  • 100g parmesan
  • 300g conchiglie pasta shells, cooked
  • 75g grated mozzarella
  • 75g cheddar
  • 75g fresh breadcrumbs
  • 2 tbsp dried rosemary
  1. Switch the oven on to 200 degrees celcius.
  2. Sweat the onions in oil on a low heat, then add the garlic and mushrooms and cook for 3 mins until soft and fragrant.
  3. Turn up the heat a little and add the sausage meat. Break it up with the side of your spoon, and cook for 5 mins until nicely browned on the outside.
  4. Add the passata, wine and stock followed by the chilli flakes and sugar. Simmer for 45 mins, stirring occasionally.
  5. Add the cream, parmesan, basil, 1 cup of the pasta cooking water, salt and pepper and stir to combine. Add the cooked pasta and stir until totally coated in the sauce.
  6. Combine the breadcrumbs and rosemary in a bowl. Pour the pasta into a baking tray and sprinkle the top with grated mozzarella, cheddar and rosemary breadcrumbs. Bake for 30 mins until the breadcrumbs are lovely and golden. Serve immediately.

Creamy Tomato Sausage Pasta Bake

Creamy Tomato Sausage Pasta Bake

Posted by Twisted on Friday, November 23, 2018




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