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Serves
6
Ingredients
400g/14oz villagers pork sausages
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml/1û4 pint red wine
290ml/1û2 pint vegetable stock
3 tbsp tomato purée
For the sauce:
55g/2oz butter
55g/2oz plain flour
570ml/1 pint milk
freshly grated, nutmeg
500g/1lb 2oz packet of rigatoni
225g/8oz fresh spinach
140g/5oz mature cheddar, grated
Method
1. Preheat the oven to 190C/375/Gas 5.
2. Slit the sausages and remove them from their skins, then
chop them into small pieces. Heat the oil in a pan, add the
onion and fry for 5 minutes until softened and lightly browned.
Stir in the sausages and fry until lightly coloured.
3. Add the carrot, then stir in the wine, stock, tomato purée,
and season.
4. Bring to the boil, then reduce the heat and simmer uncovered
for about 15 minutes until the sauce is thickened. Taste and
season if necessary. Set aside.
5. Put the butter, flour and milk in a pan. Heat gently, whisking
all the time, until the sauce is thickened and smooth. Add a
good sprinkle of freshly grated nutmeg, season, then simmer
for 2 minutes.
6. Bring a large pan of salted water to the boil. Add the pasta,
stir well, then cook uncovered at a rolling boil for 10-12 minutes,
until the pasta is tender.
7. Remove from the heat, stir in the spinach and, when it has
just wilted, drain well.
8. Tip half the pasta into a shallow ovenproof dish, about 2.2
litre/4 pint, and shake to level. Spoon over the sausage sauce,
then cover with the remaining pasta. Pour the white sauce over
the top and sprinkle with the grated cheddar.
9. Bake for 20-25 minutes, until the top is golden brown. Leave
to cool for 5 minutes before serving with a little gem lettuce
and watercress salad.
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