Kransky Pasta al Forno

 Pasta with sausages baked in the oven. Very quick, very cheap, very simple and very tasty. It can be prepared an hour or two beforehand and covered with a tea-towel, then popped in the pre-heated oven when you are ready. That means that you can clean up, have pre-dinner drinkies or watch the 6 o’clock news and serve up at your leisure. You really could not ask for more. The ‘al forno’ part is Italian and means that it is baked in an oven, which makes it sound more pretentious than ‘sausage pasta bake’.


1 cup Kransky sausage sliced into medallions.

½ cup diced salami.

¼ cup olive oil.

1 onion, peeled and thinly sliced.

3 cloves garlic, crushed.

Salt to taste.

Dash cayenne pepper.

1 tsp paprika.

1 400g can crushed tomatoes.

¼ cup tomato paste.

3 cups short dried pasta e.g. rigatoni, conchiglie, rotini.

1 bunch spinach, stalks tripped, washed and shredded.

¾ cup grated cheese.


Preheat the oven to 220°C. Place a pan of salted on a hob and bring to the boil. Heat the oil in a wide pan over a hot flame on another hob. Mix the sliced sausage and diced salami together and quickly fry until browned. Remove and set aside. Add the onion and garlic to the pan and cook until the onion is softened but do not let it brown. Add salt to taste and add the paprika. Stir, cooking, for another minute.

Meanwhile, place the pasta in the boiling water and cook for the specified time. Add the tomato, tomato paste and cayenne pepper to the onion mixture and add the meat. Mix well, bring to the boil, reduce to a simmer while the pasta is cooking.

Drain the pasta, reserving about 1/3 of a cup of the cooking liquid, and add to the tomato mixture. Add the spinach to the mixture, and stir in a little of the water to allow the sauce and the pasta to combine properly. Pour the mixture into a wide, shallow baking dish and top with the grated cheese. Place in the oven and bake for 20 minutes or until browned on top. Serve with a fresh salad.

 Serves: 2.


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