Sausage macaroni cheese recipe
- 250g penne pasta
- 200g sausage meat (ask for this at the butcher)
- 1 small onion, finely chopped
- 2 garlic cloves, minced or pressed
- 1/4 cup red wine
- 400g tin diced tomatoes, drained
- 1 cup tomato puree
- 1 tsp Italian herb mix
- 1/8 tsp sugar
- Salt and pepper to taste
- 2 tsp olive oil
- 230g mozzarella cheese
- 1/4 cup grated Parmesan cheese
Preheat the oven to 200 degrees C. Bring a pot of water to a rolling boil and boil the pasta to 2 minutes short of the recommended time.
Meanwhile, heat a teaspoon of olive oil in a large saucepan over medium heat. Add the sausage and break into bite size pieces. When the sausage has browned, remove and set aside.
Add the onion and salt and pepper, and cook over medium heat until the onions have softened, then add the sausage.
Add the minced garlic and cook for 30 seconds. Add the red wine and cook until almost evaporated. Add the drained diced tomatoes, tomato sauce, and herbs, and a little sugar to taste.
Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
Add the pasta to the sauce and toss to combine. Add half of the mozzarella and mix it into the pasta. Transfer to a baking dish. Top with the remaining half of the mozzerella and grated parmesan.
Bake until bubbly and lightly browned, about 10 to 15 minutes.