Jamie Magazine
By Phillippa Spence
Sausage pasta bake
Topped with Cheddar & oregano breadcrumbs
1 hr
Super easy
serves 4
About the recipe
The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways.
Recipe From
Ingredients
3 cloves of garlic
50g mature Cheddar cheese
50g stale bread
2 teaspoons dried oregano
olive oil
4 higher-welfare sausages
1 pinch of dried chilli flakes
3 x 400g tins quality plum tomatoes
400g dried rigatoni
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
- Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
- Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
- Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
- Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.
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