Creamy Sausage Bake

Sausage Creamy Tomato Pasta Bake

4 servings
45 MIN


240g pack Garden Gourmet Sensational Cumberland Sausage
320g rigatoni or similar pasta
1 large leek, sliced and well-washed
2 tbsp olive oil
2 fat garlic cloves, crushed
400g cans chopped tomatoes
1 tbsp sun dried tomato paste
1 tsp sugar
100ml tub half fat crème fraiche
2 large handfuls fresh basil leaves
100g baby spinach
1 tbsp vegetarian hard cheese
1 slice day old bread
60g back rocket leaves
Copy ingredients
Ingredients copied to clipboard!


Preheat the oven to 180C.

Cook the pasta until just al dente in a large pan of boiling water.

While the pasta is cooking, fry the leek for 3-4 minutes in 1 tbsp oil in a large pan then add the
garlic and continue to cook for 1 minute. Add the tomatoes, tomato paste and 1 tsp sugar and bubble for 10 minutes to cook down to a thick tomato sauce. Remove from the heat and stir through the crème fraiche, season and then stir through half the basil leaves.

Drain the pasta and add to the sauce with the spinach, stir through to wilt the spinach.

Cook the sausages in the remaining oil in a frying pan, slice on the diagonal and add to sauce.

Pour everything into a large baking dish. Whizz the cheese, bread, remaining basil, a little black pepper and 1 tbsp oil in a blender. Tip the crumbs over the pasta and bake for 10-15 mins until browned and bubbling.

Nutritional Information
Typical values
Per Serving
578 Kilocalories
22.8 grams
75.3 grams
20.2 grams