It’s about time my Sausage Pasta Bake had a face lift, this recipe was added to the website back in 2016 and it’s been a constant favourite for readers and traffic, but my goodness did the photographs make me cringe (giggles to self) so as part of my Glutarama shake up and wake up for 2019 I’ve remade and instead of the family scoffing immediately, I’ve managed to get a few shots. It’s funny to see how far my food photography has come and there’s still a lot to learn but these are shots I can be proud of for now! Another recipe I hope to update images for that you may be interested in are Sausage Dinner Roll, and two more recent recipes are my Sausage Plait and the perfect picnic or lunchbox snack are my Sausage Twists.
So back to the original post and recipe…
How do you end up making a Sausage Pasta Bake by chance? Don’t you find that the meals you knock up in no time with a bit of this and a dash of that often seem to go so well that everyone licks their plates clean…this was one of those occasions. And about time too! I had originally decided to kebab the sausages, but it was raining and cold outside, and despite it being summer here in the UK, I felt a winter warmer dinner was called for so presenting my Sausage Pasta Bake originally made with Debbie & Andrews Sausages, but I’ve also used Black Farmer and Heck, all work equally as well, it simply depends on what’s on special offer in the shops at the time. I also used a Schar baguette for the garlic bread side order, but again, whatever you can put your hands on will work.
I’ve also shared my Sausage Pasta Baqke with Foodies 100 link up ‘Great Big Pasta Recipe Link Up‘
A simple family friendly recipe that's equally satisfying and filling. This is both gluten and dairy free but can be made with dairy products if you're able to eat dairy.
- 500 g Passata
- 250 ml Natural Yogurt or Cream Cheese I used dairy free cream cheese
- 1 Garlic Clove/squeeze of Garlic Puree
- Handful of fresh Parsley chopped
- Salt n Pepper
- 6 Gluten Free Sausages
- 400 g Dried Gluten Free Pasta
- 12 baby plum or cherry tomatoes halved
- 50 g Grated Cheese (or dairy free alternative)
- 3 tbsp Butter or Dairy Free Spread
- 1 Garlic Clove/squeeze of Garlic Puree
- Handful of fresh Parsley chopped
- 3-4 Gluten Free Part Baked Rolls/Baguette
Preheat the Oven to 190C Fan Gas 5.
- Bring a large pan of water to the boil and add the pasta, making sure to stir to avoid sticking, cook for 8-10mins until al dente, strain and put to one side.
In the meantime chop the sausages into bite size pieces, I use scissors for this!
- Fry the sausage bites dry in a pan until they are caramelised, put to one side.
To make the sauce add the passata, garlic, yogurt (or cream cheese), seasoning and herbs to a jug and mix to combine.
Mix the pasta, sausages, tomatoes and sauce together and pop into a ovenproof dish, sprinkle with grated cheese.
Cover the pasta bake with foil and bake into the oven for 25 minutes. After 15 minutes remove the foil to allow the top to brown for the last 10 minutes
- slice the part baked rolls diagonally to get authentic bread wedges, arrange on a baking tray.
- Mix the butter, garlic and herbs to a soft spread and butter each bread slice liberally.
- Pop into the oven for the remaining 10mins to melt the butter and go golden brown.
Don’t forget it, pin it!
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