This Spicy Chorizo Arrabbiata Pasta Bake is loaded with rich and spicy homemade arrabbiata sauce, snuggled into a layer of 3 ingredient bechamel sauce and topped with melting cheese. It's the perfect make ahead dinner or a casual Sunday dinner. It freezes like a dream and is completely made from scratch in about 35 minutes.
Heat the olive oil in a medium size pan over a medium high heat. Add the dried chillies and the chilli flakes to flavour the oil. Let fry for about 2-3 minutes. Add the onion, sausage meat and garlic to the pan and let fry gently for another 5 minutes. It’s okay if they colour slightly that is perfectly fine. Golden onions are always welcome.
Add the tomato paste to the pan and mix well. Let the paste cook into the onions and garlic for about 5 minutes, stirring occasionally. Add the crushed tomatoes, balsamic vinegar and the stock. Let this come to a simmer and reduce for about 15 minutes, until it’s thick.
Remove from the heat and finish with the basil leaves and vodka if using.
To make the bechamel sauce
Melt the butter in a small saucepan over medium heat. Add the flour and whisk over the heat until a thick paste forms. Slowly add the milk, whisking continuously. Whisk until the sauce turns thick and smooth—season with salt and pepper.
To Make The Pasta Bake
Cook the pasta according to the package instructions. Brown the sausages in a medium skillet, and drain on a paper towel.
Pour the béchamel in an oven proof baking dish and spread evenly over the bottom of the dish.
Stand the noodles up on end in the sauce.
Spoon the arrabbiata sauce over the noodles and top with the cheese. Bake in a preheated oven at 350f for about 20-30 minutes.
Notes
This pasta sauce makes enough for 2 pasta bakes. Freeze the rest of the sauce or make 2 pasta bakes and freeze one for later.