• 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.