Sausage pasta bake

Sausage pasta bake

Nathan Outlaw's Home Kitchen
David Loftus

This is always popular. Treat it as a base recipe and adapt to suit the seasons and what you happen to have in your fridge. Use different vegetables, meat or even fish, and change the herbs as you like. Pretty much anything is possible with a pasta bake...


Quantity Ingredient
4 garlic cloves, peeled and chopped
75g parmesan, freshly grated
50g breadcrumbs
6 sage leaves, chopped
olive oil, for cooking
8 pork sausages
or 600g pork sausagemeat
1 fennel bulb, outer leaves removed, finely sliced
2 x 400g tins chopped plum tomatoes
1 litre passata
400g penne pasta
sea salt
freshly ground black pepper


  1. Preheat the oven to 180°C.
  2. Put the garlic, Parmesan, breadcrumbs and sage in a blender or food processor and blitz to a fine crumb mixture. Tip into a bowl, drizzle in some olive oil and season with salt and pepper.
  3. If using sausages, remove the skins. Form the sausagemeat into balls, about the size of golf balls. Heat a frying pan over a medium heat and add a drizzle of oil. When hot, add the sausagemeat balls and fry for 3–4 minutes until coloured all over. Transfer to a baking dish (large enough to hold the pasta and tomatoes too).
  4. Add another drizzle of oil to the frying pan. When hot, add the fennel and cook for 3 minutes until it begins to soften. Add the tomatoes and passata, stir, then simmer for 10 minutes.
  5. Meanwhile, add the pasta to a large pan of boiling salted water with a drizzle of olive oil and cook until is almost al dente, but still a little chewy. Drain the pasta and tip into the baking dish.
  6. Pour on the tomato sauce and mix thoroughly, then scatter over the breadcrumb mixture. Bake in the oven for 20 minutes until golden and piping hot. We like to eat this pasta bake with a cucumber salad and garlic bread.
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