I feel it is a bit like a lasagne with layers of the sausage and tomato ragu, then pasta "layers" and then the cream sauce and cheese. Since there is both a cream sauce as well as the tomato sauce it seems to please those that normally don't like one or the other (like my girls!) It also sneaks in quite a few vegetables which is always a good thing!
IngredientsPack of 6 large or 12 chipolata good quality sausages
1 tbsp olive oil
1 large carrot grated
150ml red wine
300ml vegetable stock
3 tbsp tomato purée
Cup of frozen petit pois
FOR THE SAUCE50g butter
50g plain flour
500g rigatoni or penne
150g grated cheddar
Begin by slitting the sausage skin and removing the skin. Then cut the sausage meat into bite-size chunk. Heat the oil in a large frying pan and fry the finely chopped onion for 5 minutes until browned. Then add the sausages.
Brown these until lightly coloured.
Then add the carrot, stock, wine, puree and seasoning.
Bring to the boil and simmer for about 15 minutes until the sauce has thickened.
Meanwhile make the white sauce. Put the milk, flour and butter in a pan over a medium heat and simmer for a few minutes, whisking continuously, until everything blends together to a smooth consistency and then starts to thicken. Stir in some freshly grated nutmeg.
At the same time cook the pasta until just al dente and when cooked pour the cup of frozen petit pois into the pasta for a minute to "cook" and then drain. Keep back a couple of spoons of the pasta water and stir that into the sausage mix.
Pour half the pasta and peas into a large dish.
Then pour over the sausage mix.
Top this with the remaining pasta.
Then top with the grated cheddar and some grated parmesan.