Crispy sausage rigatoni

Crispy sausage rigatoni

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

, 21 September 2015

(74 votes)

Crispy sausage rigatoni

  • 1 Hour

  • Serves: 6

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Nutritional Info
Each 351g serving contains

  • Energy

    2261KJ

    540KCAL

    27%

  • Fat

    18.7g

    med

    27%

  • Saturates

    5.6g

    med

    28%

  • Sugars

    12.1g

    low

    13%

  • Salt

    1.6g

    med

    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)
  • To Serve
  • 25g fresh breadcrumbs
  • Crusty bread
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.