Rigatoni sausage bake

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• Good-quality pork sausagesSkins removed, chopped400 g
• Olive oil1 tbsp
• OnionChopped1
• Large carrotGrated1
• Red wine150 ml
• Vegetable stock300 ml
• Tomato purée3 tbsp
• Butter50 g
• Plain flour50 g
• Milk600 ml
• NutmegFreshly grated
• Rigatoni (or penne)500 g
• Spinach200 g
• Mature cheddarGrated140 g

1. 1

   Slit the skins of the sausages, peel them off and chop the meat into small pieces.

2. 2

   Warm the oil in a large pan and fry the onion for 5 mins, until soft and lightly browned. Add the sausage meat and fry until lightly coloured, then mix in the carrot, wine, stock and tomato purée and season.

3. 3

   Bring to the boil, then leave to bubble gently, uncovered, for about 15 mins, until thickened. Taste and season, then set aside.

4. 4

   In a saucepan, whisk together the butter, flour and milk over a gentle heat until smooth and thick. Add a little freshly grated nutmeg, season, and simmer for 2 mins.

5. 5

   Heat the oven to 190°C (170°C fan). Cook the pasta in a big pan of salted boiling water for 10-12 mins, uncovered, until tender, stirring well at first. Take it off the heat, stir the spinach through and drain thoroughly as soon as it has wilted.

6. 6

   Spoon half of the pasta into a shallow 2.2-litre ovenproof dish and level it out. Add the sausage sauce, then finish with a layer of the remaining pasta. Cover with the white sauce, spreading it evenly, and scatter over the cheddar. Put in the oven for 20-25 mins until golden brown, then rest for 5 mins before serving.