Pork Sausage Pasta

Mariaan

Ingredients
1 tbsp olive oil
1 onion, diced
2 garlic cloves, chopped
8 thick pork sausages, skin removed, meat crumbled
400g tin chopped tomatoes
300ml vegetable stock
50g butter
50g plain flour
500ml milk
400g penne pasta
salt and pepper

Method
Preheat the oven to 200C

Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.

Crumble in the sausage meat and fry until colored on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.

Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-colored appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.

Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.

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