Serves 6

400g/14oz villagers pork sausages
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml/14 pint red wine
290ml/12 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


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.