Sausage and tomato pasta bake
- April 2015
- Serves 4-6
- Hands-on time 20 min, oven time 25 min, simmering time 1½ hours
A crowd-pleasing sausage pasta bake recipe made with a rich homemade tomato sauce and melty balls of mozzarella.
- 29.8g (13.1g saturated)
- 61g (10.2g sugars)
For 6 servings
Soften the onions slowly. Cook them as low and slow as you can. They should be soft and sweet.
Take your time. Bubble the sauce to reduce the liquid for at least 45 minutes. When you see the layer of watery liquid separate from the chunkier tomato sauce, give it a stir and keep reducing/simmering until the sauce has a thick consistency.
Taste! Tinned tomatoes vary greatly in flavour, texture and acidity. Taste the sauce a few times toward the end of cooking and add sugar, salt, an extra drizzle of olive oil, more fresh herbs or a splash of wine – whatever you think it needs.
The sauce is even better the next day. Make a double batch and chill for up to a week, or freeze in an airtight container for up to 2 months. Reheat to a rolling boil with a little water when ready to eat.
Rate & review
Or, how about...?
Creamy sausage pasta with watercress and chestnut pesto
Our speedy sausage pasta recipe, with chestnuts and watercress, serves two people and uses shortcut...