This cheesy, messy toss of sausage, corn and pasta will fill you with anything but remorse as you reach the end of the plate.
- 500 g beef sausages
- 1 corn cob, husks, silks removed
- 1 large red onion, 1 cm-thick wedges
- 300 g farfalle pasta
- 1 cup grated cheddar
- 1 bunch chives, chopped
- 250 g cherry tomatoes, quartered
- Hot sauce, to serve
- 40 g butter
- 2 tbsps Dijon mustard
- 2 cups milk
Preheat oven to moderate 180 C. Lightly grease six 2-cup ovenproof dishes.
Preheat a chargrill pan or barbecue grill on high. Cook sausages and corn (see tip) 10 mins, turning on all sides, until cooked through and grill marks appear. Grill onion 2 mins each side until marks appear. Slice sausages into quarters
Meanwhile, in a large saucepan of boiling salted water, cook pasta following packet instructions until al dente. Drain and return to pan.
SAUCE In a medium saucepan, melt butter on medium. Stir in flour, cook 1 min until bubbling and golden. Remove from heat. Mix in mustard, then gradually whisk in milk until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer 3 mins. Season.
Add sausage and sauce to pasta with half cheese. Mix well and divide between dishes. Slice corn, onion and remaining cheese. Bake 12 to 15 mins until cheese melts. Sprinkle with 1 tbsp chives.
Toss tomatoes and remaining chives with a little hot sauce and serve with pasta bakes.
Photo: Scott Hawkins/bauersyndication.com.au