Baked rigatoni in a creamy garlic and fennel sauce with sausage and spinach. Topped with Panko bread crumbs, parmesan and cheddar. Best served with a warm garlic baguette.
Serves 5-6
Ingredients
500g rigatoni
8 pork sausages
1 red onion
2-3 handfuls of spinach
300ml single cream
1 tbsp thyme
1 tsp fennel seeds
1 tbsp parsley
1 tsp minced garlic
100g parmesan
50g mature cheddar
30g panko breadcrumbs
Salt and pepper
Method
- Bring a saucepan of salted water to boil and cook the rigatoni pasta as required
- Add a dash of olive oil in a shallow casserole on a medium heat and cook the diced onions for a couple of minutes until soft
- Cut the sausages out of their skins and add to the shallow casserole, slightly breaking them up
- Once the sausages are cooked, usually about 10-12 minutes, add in the single cream, thyme, fennel seeds, parsley, minced garlic, parmesan and season with salt and pepper
- Stir the mixture until smooth and simmer to allow the sauce to thicken
- To finish the sauce, add in the spinach and cook until it has wilted down
- Transfer the cooked rigatoni pasta into the sauce and simmer for a couple of minutes, adding a few spoonfuls of pasta water to loosen the sauce
- Sprinkle the pasta with parmesan, mature cheddar and panko breadcrumbs
- Cook the pasta bake in the oven for 20 minutes on gas mark 4 / 180 degrees
- Divide the creamy rigatoni pasta out onto plates and serve with warm garlic bread
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