Tag Archives: pasta

Sausage Pasta Bake

Sausage Fest

So I’ve been living a bit outside my comfort zone where it comes to food in recent weeks. Last week I decided to do a pasta bake for the first time. Following on from the success of that one, I opted to do another last night.

The sausage pasta bake.

For the ingredients: 5 decent sausages ( mine were with onion to begin with ), 1 onion, 1 large carrot, 1 tin of tomatoes, 1 stock cube, 200grammes of spinnach, pasta and 1 glass of wine (and 1 for yourself). Cheese (emmental) grated . For the white sauce 30g of butter, 300ml of milk and 50g of flour. All ingredients are approximate.

Chop your onion rather fine and get it browning nicely on the pan. Take the sausage meat out of the skin of the sausages. You could just buy sausage meat as well from your local butcher if you want I guess. There’s generally a pack of sausages in the fridge here though so you make do.

Chop up the sausage meat into small thumb size or smaller pieces and get it browning on the pan as well.

Around about now throw some spinach into a boil to cook. I will nearly always use frozen as it’s one of the things we’ll always have in our freezer.

Get your penne pasta on ( The tube ones )

Go back to your onion / sausage mix and grate a carrot into it. Add the stock cube and mix in some water and throw in your tomatoes. Add in a glass of wine if you have one handy. Let it bubble away for a bit and season. I mixed in some parsley and a herb de province mix.

Now you’ll want to start on your white sauce. Quantities are really going to vary and I tend to wing it by ear these days. 300ml of milk give or take … a lump of butter …and get that almost bubbling away … throw in some flour, whisk to remove and lumps and start to thicken it up slightly.

Once your spinach and your pasta are cooked … drain and mix together. Place half the mixture into an oven dish. Layer in your tomato sauce and flatten it out. Sprinkle in some grated cheese of your choice. My choice is¬†emmental.¬† I proceeded to mix the remaining pasta / spinach mix and the white sauce and layer this in on top. Did I mention you’ll probably want a deep enough oven dish.

Finally sprinkle some more cheese on top. It’s around this stage that I thought to myself, hang on this is almost a lasagne. Place in the oven for 20 or so minutes at 200C until it looks golden brown on top. Take it out and leave for 5 minutes to cook down a bit before eating. Serve.

Hopefully you’ll have the same reaction as there was in our house, with little people saying “C’est tres bon papa!” and second and third helpings being asked for.

Lack of photos due to the camera batteries dying!

Creamy Pasta with onion, mushrooms and bacon

So this isn’t a carbonara as such (note the lack of egg) but to me it is sort of :D

This is a nice quick dish and the Ingredients for it are pretty basic

  • Onions (I used shallots once again .. softer flavour)
  • Pancetta (Bacon / cured ham of some sort you could chop up a couple of rashers if you wanted)
  • Mushrooms (I’d have generally used button mushroom but I used some Shiitake Mushrooms here as there’s a nicer flavour from them
  • Cream
  • Pasta (ideally you’d use tagliatelle in this case I used fusilli)

Ingredients

Steps:

  1. Chop the onion and throw it on the pan with a bit of olive oil (I chopped the onion in half and sliced it rather than chopping up really small)
  2. Throw the Pancetta onto the pan as well and cook a bit (I usually end up removing excess fatty bits cus I’m like that)
  3. Chop the mushrooms up again I kept it fairly big and throw on the pan cook for a few minutes
  4. Stick on your pasta (depending on cooking times)
  5. Throw the cream in and wait for it to thicken up a bit
  6. Drain your pasta and mix the sauce into it in the sauce pan
  7. If you’ve got parmesan cheese now would be a good time to use it

Mushrooms, Pancetta and Shallots Cooking

Cream added to the Mushrooms, Pancetta and Shallots

And enjoy .. :)

The final Carbonara of sorts

This turned out rather nicely 9/10 from me .. the Fusilli may not have been the best choice in the world but it was still a really nice dish about 15 – 20 minutes from start to finish.