Our French onion sausage pasta recipe combines two comfort food favourites in one autumn-ready dish

Yields:

4

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

• 400g pack Cumberland sausages
• 50 g butter
• 4 onions, thinly sliced
• 400 g rigatoni
• 3 Tbsp. plain flour
• 400 ml beef stock, made using 1 beef stock pot
• 3 bay leaves
• 2 sprigs fresh thyme
• 70 g Gruyère, grated

• 1. Step 1Put a large pan of salted water on to boil. Remove the sausage meat from the skins and break into small pieces.
  2. Step 2Heat a large frying pan over a high heat and brown the sausage meat. Remove with a slotted spoon and set aside.
  3. Step 3Add the butter and onions to the same pan with a large pinch of salt. Cover with a lid and cook over a low-medium heat for 20–25min, stirring every few minutes, until deeply softened and caramelised. Meanwhile, cook the pasta according to the pack instructions.
  4. Step 4Stir the flour into the onions and cook for 2min. Gradually pour in the beef stock while stirring, then add the bay leaves and thyme. Simmer until thickened. Remove the herbs and season to taste.
  5. Step 5Preheat the oven to 200C (180C fan) mark 6. Line a baking tray with baking parchment. Arrange the grated Gruyère into thin strips and bake for 5–8min until melted and golden. Turn the oven off, leave the door slightly open and keep the crisps inside until cooled and crisp.
  6. Step 6Stir the sausage meat back into the sauce, then add the drained pasta and toss to coat. Divide between bowls and top with the Gruyère crisps, snapping them over to garnish.