Ingredients
- 400g good quality pork sausage
- 1 tbsp olive oil
- 1 onion, chopped
- 1 large carrot, grated
- 150ml red wine
- 300ml vegetable stock
- 3 tbsp tomato purée
For the sauce
- 50g butter
- 50g plain flour
- 600ml milk
- freshly grated nutmeg
- 500g rigatoni or penne
- 200g fresh spinach
- 140g mature cheddar, grated
Method
- STEP 1
Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
- STEP 2
Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
- STEP 3
Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
- STEP 4
Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
- STEP 5
Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.