Crispy sausage rigatoni

Crispy sausage rigatoni

The kids will love the mild smoky barbecue flavour of the sauce.

By , 21 September 2015
Crispy sausage rigatoni
  • Ready in: 60 mins
  • Serves: 6
  • Price: £1.41 per serving
Nutritional Info
Each 351g serving contains
  • Energy 2261KJ 540KCAL
    27%
  • Fat med
    18.7g
    27%
  • Saturates med
    5.6g
    28%
  • Sugars low
    12.1g
    13%
  • Salt med
    1.6g
    27%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 644kJ/154kcal.
Ingredients
  • 454g Asda Extra Special Cumberland Sausages
  • 300g rigatoni pasta
  • 1 red onion, chopped
  • 1 tbsp sunflower oil
  • 400g can chopped tomatoes
  • 4 tbsp tomato ketchup
  • 3 tbsp brown sauce
  • 1 tbsp Worcestershire sauce
  • 1 level tsp Dijon mustard
  • 2 x 300g cans cannellini beans
  • 160g baby spinach leaves
  • 25g pack Asda Cheese and Onion Crisps (or Bacon Crisps)
  • 25g fresh breadcrumbs. Crusty bread, to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Separate the sausages and put them in a roasting tin.

  • Cook in the oven for 25 minutes, then cut into chunky pieces and set aside. Cook the rigatoni pasta for 2 minutes less than instructed on the packaging. Drain.

  • Cook the onion in the oil in a large pan until soft. Add the tomatoes, ketchup, brown sauce, Worcestershire sauce, mustard and 75ml water. Heat until simmering, then cover and simmer for 5 minutes.

  • Remove from the heat and add the cannellini beans, spinach, sausages and pasta. Put in the dish, cover with foil and bake for 10 minutes.

  • Remove the foil. Crush the crisps and mix with the breadcrumbs. Sprinkle over the pasta bake and cook for another 10 minutes. Serve with crusty bread.