Name: Sausage and tomato rigatoni
Total time: 1500 s
Yield: 4
Ingredients: 6 pork sausage; 1 tablespoon olive oil; 3 clove garlic; 1 pinch chilli flakes; 125 millilitre white wine; 400 gram Piccolo vine tomato; 320 gram rigatoni; 50 gram parmesan; 1/4 lemon; 10 gram parsley

Step 1

Place a large pan of salted water on to boil for the pasta.

Step 2

Squeeze the sausage met (6) out of the skins into a bowl, discarding the skins. Place a large frying pan over a medium heat, add the olive oil (15 mL) , garlic (3 cloves) and chilli flakes (1 pinch) and cook for 1-2 minutes.

Step 3

Add the sausage meat to the pan and use a wooden spoon to break it into smaller pieces. Fry for 6-8 minutes, or until the sausage meat begins to turn golden and cooks through.

Step 4

Add the white wine (125 mL) and simmer until reduced by half. Add the tomatoes (400 g) , stirring well, and cook for a further 10 minutes or until the tomatoes are reduced and jammy. Meanwhile, cook the pasta (320 g) according to the pack instructions.

Step 5

Drain the cooked pasta, reserving some of the cooking water. Add the pasta to the sauce and coat well, adding a splash of the cooking water if it looks a little dry. Toss through half of the parmesan (50 g) followed by the lemon juice (1/4) . Taste for seasoning then garnish with the remaining parmesan, parsley (10 g) and lemon zest to serve.

Sausage and tomato rigatoni

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