I make a sausage pasta bake, any tips on extra ingredients?!


Question: i use penne, tomato & herb sauce, sausage, potato, grated cheese & onions. just wana make it abit tastier - any suggestions would help.
Thanks


Answers: i use penne, tomato & herb sauce, sausage, potato, grated cheese & onions. just wana make it abit tastier - any suggestions would help.
Thanks

Mushrooms for definite.

How about losing the tomato and herb sauce and adding baked beans? Sounds ugh!, but try it - you may be converted - I was.

garlic

sun dried tomatoes

Spinach

mushrooms

sausages.....

try garlic...and one can never have enough cheese..so add some more of that

oxo cube.
garlic
brown sauce
yummmmm
can i come round for some please?

garlic, & basil(FRESH ONLY)basil & more basil. YUM! If u don't mind it fattening u can always mix in a bit of whipping cream

If you are using garlic, use fresh cloves.

First peel the cloves and slice along the thin axis of each clove. Remove the green shoots, exposed and discard, before crushing and adding the garlic.

This way you can enjoy that garlic taste without the ensuing nasty niffs!

Make it a pink sauce by adding Alfredo Sauce as well. You could definately add some garlic, basil and mushrooms. I also like to use a mixture of cheeses, parm, asagio, mozz. romano. Good luck.

garlic and fennel.

Sounds good. Garlic, anchovies, red wine vinegar.

garlic basil and a shake of my magic ingrediant Hendersons relish

Green, red and yellow peppers are always good with sausage! You could omit the potato as you have penne, (less starch) Mushrooms too would be great! Sounds very good!

100's and 1000's ;-)

Americans call them "sprinkles" I think.

on the top

I would use two types of sausages such as Italian Hot and or Italian with fennel. Use a ricotta cheese with your grated cheeses. Add mushrooms as well.

Lard.

Do you make your own sauce or use a jar?
If you make your own then try some different herbs and spices. Tarragon is nice with tomato.

mixed herbs
Mushrooms
red peppers

Olives
Chili
Sun dried tomatoes
Garlic
Fresh basil leaves

Rigatoni sausage bake

Serves 6



Preparation time less than 30 mins

Cooking time 30 mins to 1 hour






Ingredients
400g/14oz good quality pork sausages
1 tbsp olive oil
1 onion, chopped
1 large carrot, grated
150ml/? pint red wine
290ml/? 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.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources