Rigatoni sausage bake

• good quality pork sausage↗400g g
• olive oil↗1 tbsp
• onion↗1

  chopped

• carrot↗1 large

  grated

• red wine↗150ml ml
• vegetable stock↗300ml ml
• tomato purée↗3 tbsp
• butter↗50g g
• plain flour↗50g g
• milk↗600ml ml
• nutmeg↗freshly grated

  freshly grated

• rigatoni↗500g g

  or penne

• fresh spinach↗200g g
• mature cheddar↗140g g

  grated

Step-by-step instructions

1. 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.

2. 2

   Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.

3. 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.

4. 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.

5. 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.