Sausage Pasta Bake
Browned sausage, fennel, tomato and rigatoni bake under a modest mozzarella top with plenty of savoury edges.
South African01Irregular pieces brown well.
02Reduced sauce prevents a wet bake.
03Rigatoni survives two cooking stages.
Cook it calmly.
- 01
Brown rough pieces
Pinch sausage into pieces and brown in batches.
- 02
Reduce the sauce
Soften onion, toast fennel, add tomato and simmer 18 minutes.
- 03
Undercook and combine
Boil rigatoni 3 minutes short and fold through sauce.
- 04
Bake
Top lightly with cheese and bake at 200°C for 20 minutes.
Common mistakes
- Grey sausage.
- Fully cooked rigatoni.
- Wet mozzarella.
The detail that changes the dish.
The oven should brown and finish, not reduce soup.
Irregular pieces brown well.
Browned sausage, fennel, tomato and rigatoni bake under a modest mozzarella top with plenty of savoury edges.
Reduced sauce prevents a wet bake. Rigatoni survives two cooking stages.
How the ingredients carry Sausage Pasta Bake
The oven should brown and finish, not reduce soup.
If the sausage is strongly spiced, omit fennel and let its seasoning lead.
At the table
Serve Sausage Pasta Bake when the sauce and pasta are still properly joined. Taste before adding more salt, cheese or chilli at the table.
Later, if needed
Refrigerate for 3 days or freeze portions for 2 months.
Be realistic
Refrigerate for 3 days or freeze portions for 2 months.
Frequently asked questions
What is the key technique for Sausage Pasta Bake?+
The oven should brown and finish, not reduce soup.
What should I know before substituting ingredients?+
If the sausage is strongly spiced, omit fennel and let its seasoning lead.
