Sausage Ragu Pasta Bake

Sausage Ragu Pasta Bake
Sausage Ragu Pasta Bake Image
Photography of sausage ragu pasta bake with Heinz Basil Passata, ceramic stamped plate, tomato puree, natural light, minimalist composition, kitchen worktop, solid white background, diagonal view --ar 4:5 --s 150 --v 6.0 --style raw --no plants
Heinz Basil Passata
Sausage Ragu Pasta Bake
Serves 6
  • 1 tbsp olive oil
  • 2 shallots, finely sliced
  • 3 garlic cloves, minced
  • 1 sprig of rosemary, leaves stripped from stalk and finely chopped
  • 1 tsp fennel seeds
  • 400g pack of sausages
  • 200g mushrooms, thinly sliced
  • 2 tbsp. double concentrate puree
  • 2 tsp flour
  • 100ml red wine
  • 1 beef stock cube crumbled.
  • 200g roasted red peppers from a jar, sliced length ways into 1cm strips
  • 150g baby spinach
  • 500g rigatoni pasta
  • 75g parmesan
  • 1 ball of mozzarella, shredded into strips
1. In a frying pan over medium-high heat, add olive oil. Once hot, add shallots, cook for 5 minutes until softened.
2. Remove sausage from skin and set aside.
3. Add garlic, chopped rosemary, and fennel seeds, fry for 1 minute until fragrant. Add sausage meat, break up with a fork, fry until golden brown, about 5 minutes. Add mushrooms, fry for 3 minutes.
4. Add puree and flour, cook for 1 minute. Pour in red wine, reduce by half, then add Heinz Passata with basil and crumbled beef stock cube. Bring to boil, season, simmer for 30 minutes until thick. Add baby spinach and roasted red peppers in the last few minutes of cooking to wilt spinach and warm peppers.
5. Preheat oven to 190°C / 170°C / gas mark 5.
6. Boil a large pot of salted water. Cook rigatoni as per pack instructions until al dente. Drain, coat in sausage ragu.
7. Transfer ragu and pasta to a large baking dish, top with parmesan and shredded mozzarella, bake for 25 minutes. Cover with foil if cheese browns too quickly.
8. Serve immediately with a side salad of choice.
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