Penne with Bavarian Sausage

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make Bavarian sausage lasagna, start by cutting the sausages into small pieces, then place them in a food processor and pulse until you achieve a crumbly texture—in other words, “ground meat.”

Step 2

Heat the oil in a pot, add the ground sausage, and begin sautéing over medium-high heat. Add the finely chopped onion and garlic. Season with salt and pepper, and continue sautéing for about 5 minutes.

Step 3

Meanwhile, put the pasta to boil in salted, rapidly boiling water. The cooking time is about 7 minutes; the pasta will be al dente in that time. When it’s ready, drain it, but set aside a ladleful of the cooking water—this will go into the sauce.

Step 4

Stir the pesto into the sausage base and pour in the passata. Add the reserved cooking water and simmer over medium heat for 5–6 minutes. Then add the cooking cream, simmer for 2 minutes, then pour the cooked pasta into the sauce and mix thoroughly.

Step 5

Pour into a heatproof dish, smooth the surface, and bake in an oven preheated to 200 degrees for 15 minutes. Serve with fresh basil leaves.