Sausage, salami and chestnut pasta bake recipe
A warming pasta bake, packed with wintry flavours, that’s ideal for a batch cooking
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Grater
- Baking dish
- Measuring cup
- Mixing bowl
Ingredients
- 2 tbsp olive oil
- 2 fennel bulbs, finely sliced
- 2 garlic cloves, finely sliced
- 2 tbsp chopped fresh rosemary leaves
- 6 pork sausages
- 1 x 180g pack cooked whole chestnuts, roughly chopped
- 1 x 86g pack Italian Milano salami, roughly chopped
- 1 x 500g pack Taste the Difference casarecce pasta
- 20g butter
- 20g plain flour
- 300ml chicken stock (made using ½ stock pot)
- 300ml single cream
- 75g parmesan, grated
- pinch of ground nutmeg
- 75g ciabatta, cut into rough breadcrumbs
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