You can easily double up this sausage pasta bake sausage pasta and make one for the freezer, it will keep in the freezer for 2 months. Serve with a crisp green salad.
This is designed to be a low cost recipe. Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes. Crumble in the sausagemeat and fry until coloured on all sides.
Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce. Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-coloured appearance.
Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat. Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions.
Once cooked, drain and pour into the pan with the sausage and tomato mixture. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned, breaking it up with a wooden spoon, then remove and set aside.