Delicious sausage pasta recipe – “tastes like lasagna but with less effort”

Baking pasta is a recipe loved by many that you can serve for lunch or dinner.

However, many people are put off by pasta recipes that seem difficult to make or take a lot of time.

Luckily, foodie Emilie Pullar of The Burnt Butter Table has shared her “easy and incredibly delicious” sausage pasta recipe.

Although the dish takes an hour to prepare, she guarantees that once cooked, it “tastes exactly like lasagna but with much less effort.”

Describing the dish, Emilie said: “Pasta cooked in a creamy tomato sauce flavored with sausage and crispy bacon and topped with parmesan and mozzarella.

“Cooked to perfection, this dish is truly one the whole family will enjoy.” I promise you will love this.

Ingredients

400g pasta of your choice

A tablespoon of butter

250 g bacon cut into bite-sized pieces

A finely chopped onion

For Garlic Garlic, Minced

One and a half teaspoons of fennel seeds (optional)

500 g sausage meat

690g pureed

Two thirds of a cup of liquid cream

100 g finely grated parmesan

A tablespoon of lemon juice and zest

300 g grated mozzarella

Salt and pepper

Method

The first step is to preheat the oven to 180C/160C Fan/Gas 4 before starting to work on the sauce. Heat the butter in a large skillet or Dutch oven over medium-high heat and fry the bacon until golden brown – about 10 minutes should do it.

Remove the bacon with a slotted spoon and set aside, leaving the cooking juices. Then reduce the heat slightly, add the onion and cook for about three minutes until soft.

Add the garlic and fennel seeds and cook for a further two minutes before adding the sausage meat. You may need to increase the heat slightly. The sausage meat should take about five to six minutes to cook.

Next, put the pasta to cook in a large pot of salted water before adding the passata and cream to the sausage mixture and bringing to a very gentle boil.

Next, add the parmesan and mix until melted. Add the bacon with the lemon juice and pepper, then taste to see how much salt to add. You want it saltier because the pasta will dilute it.

Allow the sauce to simmer very gently over low heat for 10 minutes while the pasta cooks. You can also cook the pasta first, drain it, and toss it with a teaspoon of butter while you make the sauce.

Be sure to cook the pasta a minute or two less than directed on the package. This is very important because you don’t want it to overcook in the oven.

Reserve a cup of sauce and set aside then mix the cooked pasta with the rest.

In a 22cm x 33cm dish, place half the pasta mixture and top with an even pinch of lemon zest, 100g mozzarella and 30g parmesan.

Top with remaining pasta, then spoon the extra cup of sauce evenly over the top. Then add the remaining 200 g of mozzarella and the remaining 30 g of parmesan.

Bake for 20 minutes or until the top is golden brown. Let stand 10 minutes before serving.

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