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Pork Sausage & Red Onion Pasta Bake

  • Author: Michelle Minnaar
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 4 servings 1x


For the sauce:

  • 600ml (1 pint) milk
  • 30ml (2 tbsp) plain flour
  • 40g (1½ oz) butter

For the bake:

  • 500g (1lb 2oz) pork sausages, e.g. Cumberland
  • 60ml (4 tbsp) oil
  • 2 red onions, thinly sliced
  • 300g (10½ oz) penne
  • 30ml (2 tbsp) fresh sage or 5ml (1 tsp) dried sage
  • 50g (2 oz) grated Cheddar cheese


  1. Put milk, flour and butter into a saucepan and whisk continuously over a medium heat, until the butter has melted and the sauce has thickened. Leave to simmer over a very low heat for 10 minutes, stirring occasionally. Season well.
  2. Remove the skin from the sausages. Roughly break meat into small, chunky pieces and fry in half the oil for 3-4 minutes until crispy. Set aside.
  3. Add the other half of the oil to the pan and cook the onions for 5 minutes, until golden.
  4. Preheat the oven to 180°C/fan 160°C/gas 4.
  5. Meanwhile, cook pasta in boiling salted water according to packet instructions, then drain well.
  6. Mix the pasta with the sausages, onions, sage and the sauce. Season into an ovenproof dish and cover with breadcrumbs mixed with the cheese.
  7. Bake in the oven for 25-30 minutes until golden and crusty on top. Serve immediately.

  • Category: Dinner
  • Method: Bake
  • Cuisine: British


  • Serving Size: 1 serving
  • Calories: 261
  • Sugar: 2.725 g
  • Sodium: 229 mg
  • Fat: 17.825 g
  • Saturated Fat: 6.15 g
  • Carbohydrates: 16.125 g
  • Fiber: 1.475 g
  • Protein: 11.85 g
  • Cholesterol: 25 mg