Sausage Rigatoni with spinach and mushrooms

sausage rigatoni

method

  1. Heat the oil in a large frying pan or wok and fry the onions until they begin to soften.
  2. Slit the sausages and remove the skins, divide the meat into small pieces and add to the pan. Fry until browned.
  3. Add the tomatoes and mushrooms and fry for 2 minutes.
  4. Add the water, stock cube and tomato puree and simmer for 5 minutes.
  5. Preheat the oven to 180ºC fan oven/200ºC/gas 6.
  6. Meanwhile cook the pasta, drain and return to the pan. Add the chopped spinach, the heat from the pan will cause it to wilt. Set to one side.
  7. Heat the butter in a separate saucepan, add the flour and mix to a paste. Add the milk and stir over a medium heat until the sauce thickens.
  8. Layer the casserole dish with half the pasta followed by the sausage mix and then the rest of the pasta.
  9. Finally, pour the sauce over and sprinkle the grated cheese over. Season. Place inthe oven for 30 minutes, the cheese should be browned.

 

Ingredients

  • 1 tablespoon oil
  • 1 onion, sliced
  • 500g/8 pork sausages
  • 4 tomatoes, sliced
  • 125g chestnut mushrooms
  • 1/2 mugs water + 1 veg stock cube
  • 2 tablespoons tomato puree
  • 2 mugs rigatoni
  • 200g fresh spinach, chopped
  • 50g buttter, measure using packet
  • 2 tablespoons plain flour
  • 1 1/4 mugs/375ml milk
  • 1 mug/50g grated cheddar cheese
  • salt and pepper

Key

Cost

difficulty

***

prep time

30 Minutes

cook time

30 Minutes

serves

4

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