Brandt & Levie Sausage Pasta Bake

Name: Brandt & Levie Sausage Pasta Bake with tomato-mushroom sauce & fresh basil
Total time: 40 min
Yield: 2
Cuisine: American
Ingredients: ⅔ piece Onion; 1 piece Garlic; 250 g Mushrooms; 180 g Penne; 200 g Passata; 1 sachet(s) Italian seasoning; 2 piece Pork sausage with marjoram & garlic; 5 g Fresh basil; 25 g Grated Gouda; 2 teaspoon Balsamic vinegar; ½ piece Low sodium beef stock cube; 2 tablespoon Olive oil; to taste Salt and pepper

with tomato-mushroom sauce & fresh basil

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At Brandt & Levie, they prepare their sausages from pigs reared on Dutch soil, and they use their own recipes. This sausage is seasoned with marjoram and garlic.

Tags:

Family

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

⅓ piece

Onion

½ piece

Garlic

125 g

Mushrooms

90 g

Penne

(Contains: Gluten, Tarwe May be present: Soja, Mosterd)

100 g

Passata

½ sachet(s)

Italian seasoning

1 piece

Pork sausage with marjoram & garlic

2.5 g

Fresh basil

(May be present: Selderij)

15 g

Grated Gouda

(Contains: Melk (inclusief lactose))

Not included in your delivery

1 teaspoon

Balsamic vinegar

¼ piece

Low sodium beef stock cube

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3646 kJ

Calories871 kcal

Fat44.6 g

Saturated Fat16.2 g

Carbohydrate79.7 g

Sugar12.1 g

Dietary Fiber10 g

Protein34.2 g

Salt2.1 g

Potassium464.5 mg

Calcium11.1 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Casserole

•Tall-Sided Pan

•Oven Dish

Cooking Steps

Preheat the oven to 200°C.
Boil plenty of water in a pot or saucepan and cook the penne for 8 - 10 minutes.
Reserve a cup of the pasta water, then drain and set aside. The penne shouldn't be done yet, as it will finish cooking in the oven.
Meanwhile, chop the onion and crush or mince the garlic. Quarter the mushrooms. Finely chop the basil.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
Fry the onion with the garlic and mushrooms for 3 - 5 minutes, then crumble in the stock cube (see pantry for amount).
Stir in the passata, the Italian seasoning and the reserved pasta water, then allow to simmer gently for 4 - 6 minutes (see Tip).

Tip: increase the heat if the sauce is still too watery.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Cut open the skin of the sausage and squeeze the meat directly into the pan.
Fry for 3 - 5 minutes, separating it as you do so. The meat doesn't need to be done yet, as it will finish cooking in the oven.
Transfer the sausage meat to the sauce, along with any residual cooking juices.

Add the penne, the balsamic vinegar and half of the basil. Mix well and season to taste with salt and pepper.
Transfer to an oven dish and scatter over the majority of the cheese, then bake in the oven for 10 - 15 minutes.
Serve the pasta bake on plates. Garnish with the basil and the rest of the cheese.