Dinner tonight was not that different to other pasta bakes with Italian sausage I’ve made.

I used a gigli pasta (as when I last made carbonara, I think). I started by browning & breaking up the sausage after pushing it out of its casing. I then set it aside. I made a typical Italian soffritto (celery, carrot & onion), deglazed with some balsamic vinegar, added a can of tomatos, oregano and some stock.

I boiled some salted water, got the pasta to a few minutes short of done, then drained it, and stirred the meat, veges and pasta together. I then layered it all with a middle and top layer of cheese (a mix of cheddar and mozzarella), then in the oven at 190c for 20 minutes.

It turned out great. G was super happy to have pasta again.