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Italian pork sausage pasta bake
Italian pork sausage pasta bake
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Make ahead Italian sausage bake for busy nights.
Ingredients:
  • 500g Italian pork sausages
  • 1 bunch fresh sage
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 brown onion, finely chopped
  • 500g savoy cabbage, thinly sliced
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) dry white wine
  • 300ml Cooking Cream
  • 2 tsp balsamic vinegar
  • 500g dried rigatoni pasta
  • 90g (1 1/4 cups) parmesan, finely grated
  • 105g (1 1/2 cups) fresh sourdough breadcrumbs (from day-old bread)
Instructions:
  • 1. Preheat your oven to 210C/190C fan forced. 2. Remove the meat from the casings and place it in a bowl. 3. Finely chop half of the sage, and set the remaining sage aside.
  • In a frying pan over medium heat, heat 1 tbs of oil. Sauté onion for 2 minutes until soft. Add sausage meat and break up lumps with a wooden spoon, cooking for 4 minutes. Add cabbage and cook for 3 minutes until starting to soften. Stir in chopped sage and garlic for 1 minute until aromatic. Pour in wine and simmer covered on low heat for 5 minutes. Add cream and cook covered for an additional 3 minutes until cabbage is tender. Finish by stirring in vinegar and seasoning to taste.
  • While the pasta is cooking in a pot of boiling salted water until just tender, set aside 2 tablespoons of the pasta water. Once cooked, drain the pasta and return it to the pot. Combine the pasta with the sausage mixture and half of the parmesan, gently stirring to mix well. Transfer the mixture to a baking dish.
  • In a bowl, mix together breadcrumbs, the rest of the parmesan, reserved sage, and remaining oil. Season with salt and pepper. Spread the mixture over the pasta and bake for 20 minutes or until golden brown.

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