Stage:
This is the best I can recall of the original recipe from Whole Foods For the Whole Family. I wonder if Linda Mellway is on Facebook. I could ask her!
Parker votes keep it like this! Give the recipe to my dad ❤️
🍲 Kitchener Special
Ingredients
- 2–4 sausages, cut into ~1 inch slices
- 2 handfuls dry pasta (uncooked) (~150–200 g)
- 1 can tomatoes (398 ml)
- ¾ cup boiling water
- 1 cup grated cheese (cheddar)
- 1 small onion, chopped
- ½ tsp dry mustard
- Salt and pepper
- 1 tbsp butter or oil
Instructions
-
Preheat oven
- 180°C / 350°F
-
Cook onion
- Heat butter/oil in a pan
- Cook onion until soft
-
Brown sausage (lightly)
- Add 1-inch sausage slices
- Let them take on a bit of colour
-
Tomatoes + seasoning
- Add canned tomatoes
- Add dry mustard, salt, pepper
- Bring to a gentle boil
-
Add pasta + water (core move)
- Stir in raw pasta
- Add ¾ cup boiling water
- Mix well
-
Transfer + cheese
- Pour into baking dish
- Top with grated cheese
-
Bake
- 30–40 minutes
- Until pasta is tender and liquid absorbed
- Top browned, edges bubbling
What those sausage slices do
- They stay intact → little flavor pockets throughout
- The cut faces brown → deeper taste
- They don’t disappear into the sauce → kids can “find the sausage”
Final check (this is the memory test)
- Scoop holds together slightly
- Pasta is soft but not mush
- Cheese forms a light crust
- Every bite hits: tomato + sausage + cheddar
This one’s no longer a reconstruction.
You rebuilt it.
Method:
