Another delicious pasta bake – which features Jack & Eddie’s Finest Pork Sausages and asparagus. Great option for feeding the whole family and also keeps well for lunch the next day. Serves 6.


  • 1 tbsp olive oil
  • 2 shallots, diced
  • 2 garlic cloves, chopped
  • 8 Jack & Eddie’s Finest Pork Sausages, skin removed, meat crumbled
  • 400g tin chopped tomatoes
  • 250ml vegetable stock
  • 50g butter
  • 50g plain flour
  • 500ml milk
  • 1 tablespoon chopped parsley
  • 400g penne pasta
  • 5 or 6 sprigs of coarsely chopped asparagus
  • Salt and pepper


  1. Heat a large frying pan over a medium heat.
  2. Add the oil and gently cook the shallots with a pinch of salt for 4-5 minutes or until soft and translucent.
  3. Add the garlic and continue to cook for 2 minutes.
  4. Crumble in the sausage meat and fry until coloured on all sides.
  5. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Simmer for 10 minutes while you make the white sauce.
  6. Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming.
  7. Season with salt and pepper and bring to a simmer.
  8. Cook for 5 minutes to thicken slightly then remove from the heat.
  9. Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions.
  10. Once cooked, drain and pour into the pan with the sausage and tomato mixture.
  11. Add the chopped asparagus and parsley and mix well. Pour this into a medium-sized ovenproof baking dish.
  12. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.