Italian Pork Sausage Pasta Bake
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Italian Pork Sausage Pasta Bake
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| Servings |
| 6people |
| Cook Time |
| 35minutes |
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Ingredients
- 500g Italian Pork Sausages
- 1bunch Fresh Sage
- 1/4cup Olive Oilextra virgin
- 350g Savoy Cabbagethinly sliced
- 1 Brown Onion
- 2cloves Garliccrushed
- 1/2cup Dry White Wine
- 300ml Thickened Creamuse light
- 2tsp Balsamic Vinegar
- 500g Rigatoni Pasta
- 1 1/4cups Parmesan cheesefinely grated
- 1 1/2cups Breadcrumbs
Instructions
- Preheat oven to 190°C (fan forced)
- Squeeze sausage from casings and place in a bowl
- Finely chop half the sage
- Heat 1 tbsp oil in a frying pan.
- Add onion and cook for 5 minutes or until onion softens.
- Add sausage meat and cook for 4 minutes while stirring with a wooden spoon.
- Add cabbage and cook while stirring for 3 minutes or until cabbage starts to soften.
- Add chopped sage and garlic and cook for 1 minutes while stirring.
- Add wine and reduce heat to low and cook while covered for 5 minutes.
- Add cream and cook for a further 3 minutes while covered.
- Add vinegar and salt and pepper to season and stir through.
- While cooking the sausage ingredients, cook pasta per packet directions. Make sure you use a large saucepan, as the rigatoni expands and you will be adding the other contents to the saucepan a little later.
- Once pasta is cooked, drain but retain 2 tbsp water.
- Return pasta and water to saucepan and add sausage mixture and half the parmesan cheese. Stir to combine.
- Transfer to a baking dish. You will need a large baking dish.
- Sprinkle reamining sage, cheese and breadcrumbs over pasta and bake in oven for 20 minutes or until golden