The kids will love the mild smoky barbecue flavour of the sauce.
(78 votes)
Cook: 1 Hour
Serves: 6
Price: £1.41 per serving
Nutritional Information
Each 351g serving contains
Energy
2260kj
540kcal
2260kj
540kcal
27%
Fat
18.7g
18.7g
Med
27%
27%
Saturates
5.6g
5.6g
Med
28%
28%
Sugars
12.1g
12.1g
Low
13%
13%
Salt
1.6g
1.6g
Med
27%
27%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
644kj/154kcal
Typical energy values per 100g:
644kj/154kcal
Ingredients
454g Asda Extra Special Cumberland Sausages
300g rigatoni pasta
1 red onion (chopped)
1 tbsp sunflower oil
400g can chopped tomatoes
4 tbsp tomato ketchup
3 tbsp brown sauce
1 tbsp Worcestershire sauce
1 level tsp Dijon mustard
2 x 300g cans cannellini beans
160g baby spinach leaves
25g pack Asda Cheese and Onion Crisps (or Bacon Crisps)
25g fresh breadcrumbs
Crusty bread
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Separate the sausages and put them in a roasting tin.
2
Cook in the oven for 25 minutes, then cut into chunky pieces and set aside. Cook the rigatoni pasta for 2 minutes less than instructed on the packaging. Drain.
3
Cook the onion in the oil in a large pan until soft. Add the tomatoes, ketchup, brown sauce, Worcestershire sauce, mustard and 75ml water. Heat until simmering, then cover and simmer for 5 minutes.
4
Remove from the heat and add the cannellini beans, spinach, sausages and pasta. Put in the dish, cover with foil and bake for 10 minutes.
5
Remove the foil. Crush the crisps and mix with the breadcrumbs. Sprinkle over the pasta bake and cook for another 10 minutes. Serve with crusty bread.