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PREP 20 minutes
TOTAL 45 minutes
Serves
US | METRIC

INGREDIENTS

For the cheese sauce
  • 500 ml Whole or semi-skimmed milk
  • 25 g Plain flour
  • 25 g Butter
  • 80 g Grated sharp cheese - I used a smoked scamorza and extra mature cheddar
  • 1 tsp Mustard powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Black or white pepper
  • ½ Grated nutmeg (optional)
For the pasta base
  • 250 g Short pasta - I used Mezze Penne but any would work here
  • 4 On the vine tomatoes - sliced in to 1/2cm disks
  • 400 g Smoked sausage meat (grab some smoked sausages and remove the skins) - roll in to small meatballs
For the chive & oregano pesto
  • 2 tbsps Pine nuts - fried off in a pan for a short while
  • 1 Small garlic cloves - grated
  • 2 tbsps Fresh Chives - chopped
  • 2 tbsps Fresh oregano - chopped
  • 100 ml Extra virgin olive oil (you may need more s keep it to hand)
  • Good pinch of salt & pepper
Smoked Sausage Penne n Cheese

Smoked Sausage Penne n Cheese

With a chive and oregano pesto

1) First all of, as per all of my recipes, get everything prepared! Preheat the oven to 180C, measure out your cheese sauce ingredients, get a pan of boiling water going and chop up your bits for the pesto as that's what you'll be making first!

2) In a small blender or a pestle and mortar, add in all your pesto ingredients apart from the olive oil - give it a bash to get it going then slowly add in the olive oil to your desired constancy. I prefer my pestos on the runnier side so this part is down to your taste - set aside in the fridge

3) Now for the meatballs, with semi wet hands roll the meat in to small balls (about half the size of a golf ball) - set them aside

4) Get your pasta in the water to boil away - should take about 9-12 mins depending on the pasta you use

5) In a hot pan add some oil and throw in the meatballs so they can start to brown on each side - keep on the heat for about 8 mins

6) Whilst your pasta and meatballs are cooking away get your cheese sauce started. Add in the flour and butter to a medium hot pan and mix quickly together until it's combined - should only take 2 mins

7) Take the pan off the heat, grab a whisk and slowly whisk in your milk until smooth and silky

8) Pop all your dried spices and herbs in to the mix and return to the heat and gently simmer for about 7 mins until it thickens - now add in your cheese and continue to whisk until all the cheese has melted

9) Drain your pasta retaining some of the water and through in to the pan with the meatballs and combine it all together - take off the heat

10) Add in your cheese sauce along with the retained pasta water and carefully combine it all together

11) Carefully lay the tomato slices on the top, drizzle with some olive oil and transfer carefully to the oven to bake for 20-25 mins until it goes all bubbly and golden

12) After that time is up, remove from the oven and drizzle over the pesto


Again with this recipe, if there's too much going on at once cook off your meatballs after the pesto and set them both aside whilst your focus on your pasta and cheese sauce.

Do not leave the cheese sauce to cool because it'll go all stringy and it's really hard to get it back from that - you want to keep the sauce smooth!

OR cut that part all together and grab a jar or a pre-made sachet, I am not judging here!

Smoked Sausage Penne n Cheese

Smoked Sausage Penne n Cheese

With a chive and oregano pesto

PREP 20 minutes
TOTAL 45 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

For the cheese sauce
  • 500 ml Whole or semi-skimmed milk
  • 25 g Plain flour
  • 25 g Butter
  • 80 g Grated sharp cheese - I used a smoked scamorza and extra mature cheddar
  • 1 tsp Mustard powder
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Black or white pepper
  • ½ Grated nutmeg (optional)
For the pasta base
  • 250 g Short pasta - I used Mezze Penne but any would work here
  • 4 On the vine tomatoes - sliced in to 1/2cm disks
  • 400 g Smoked sausage meat (grab some smoked sausages and remove the skins) - roll in to small meatballs
For the chive & oregano pesto
  • 2 tbsps Pine nuts - fried off in a pan for a short while
  • 1 Small garlic cloves - grated
  • 2 tbsps Fresh Chives - chopped
  • 2 tbsps Fresh oregano - chopped
  • 100 ml Extra virgin olive oil (you may need more s keep it to hand)
  • Good pinch of salt & pepper

1) First all of, as per all of my recipes, get everything prepared! Preheat the oven to 180C, measure out your cheese sauce ingredients, get a pan of boiling water going and chop up your bits for the pesto as that's what you'll be making first!

2) In a small blender or a pestle and mortar, add in all your pesto ingredients apart from the olive oil - give it a bash to get it going then slowly add in the olive oil to your desired constancy. I prefer my pestos on the runnier side so this part is down to your taste - set aside in the fridge

3) Now for the meatballs, with semi wet hands roll the meat in to small balls (about half the size of a golf ball) - set them aside

4) Get your pasta in the water to boil away - should take about 9-12 mins depending on the pasta you use

5) In a hot pan add some oil and throw in the meatballs so they can start to brown on each side - keep on the heat for about 8 mins

6) Whilst your pasta and meatballs are cooking away get your cheese sauce started. Add in the flour and butter to a medium hot pan and mix quickly together until it's combined - should only take 2 mins

7) Take the pan off the heat, grab a whisk and slowly whisk in your milk until smooth and silky

8) Pop all your dried spices and herbs in to the mix and return to the heat and gently simmer for about 7 mins until it thickens - now add in your cheese and continue to whisk until all the cheese has melted

9) Drain your pasta retaining some of the water and through in to the pan with the meatballs and combine it all together - take off the heat

10) Add in your cheese sauce along with the retained pasta water and carefully combine it all together

11) Carefully lay the tomato slices on the top, drizzle with some olive oil and transfer carefully to the oven to bake for 20-25 mins until it goes all bubbly and golden

12) After that time is up, remove from the oven and drizzle over the pesto


Again with this recipe, if there's too much going on at once cook off your meatballs after the pesto and set them both aside whilst your focus on your pasta and cheese sauce.

Do not leave the cheese sauce to cool because it'll go all stringy and it's really hard to get it back from that - you want to keep the sauce smooth!

OR cut that part all together and grab a jar or a pre-made sachet, I am not judging here!