| | Italian pork sausage pasta bake
Italian pork sausage pasta bake
Italian pork sausage pasta bake 4.3-5 9
  • Calories: 3798 kj
  • Fat: 49g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 210C/190C fan forced. Squeeze meat from casings into a bowl. Finely chop half the sage. Reserve remaining sage.
  2. Heat 1 tbs oil in a frying pan over medium heat. Cook onion, stirring, for 2 minutes or until soft. Add sausage meat. Cook, stirring with a wooden spoon to break up lumps, for 4 minutes. Stir in cabbage for 3 minutes or until starting to soften. Stir in chopped sage and garlic for 1 minute until aromatic. Add wine. Reduce heat to low and cook, covered, for 5 minutes. Add cream. Cook, covered, for 3 minutes or until cabbage is tender. Stir in vinegar. Season.
  3. Meanwhile, cook pasta in a saucepan of boiling salted water until al dente. Drain, reserving 2 tbs water. Return pasta and water to pan. Add sausage mixture and half the parmesan. Gently stir to combine. Transfer to a baking dish.
  4. Combine breadcrumbs, remaining parmesan, reserved sage and remaining oil in a bowl. Season. Toss to combine. Spread over pasta. Bake for 20 minutes or until golden.
Time for preparing:
35 min.


  • 500g Italian pork sausages
  • 1 bunch fresh sage
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 brown onion, finely chopped
  • 500g savoy cabbage, thinly sliced
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) dry white wine
  • 300ml light thickened cream for cooking
  • 2 teaspoons balsamic vinegar
  • 500g dried rigatoni pasta
  • 90g (1 1/4 cups) parmesan, finely grated
  • 105g (1 1/2 cups) fresh sourdough breadcrumbs (from day-old bread)