Spicy sausage rigatoni
Golden, caramelised sausage meat tossed through a rich tomato and cream sauce with garlic, chilli and Parmesan and finished with fresh basil. Ready in less than half an hour and absolutely made for a big bowl on cooler evenings.
Time to prep : 10 mins
Time to cook : 20 mins
Servings : 4
Ingredients
320g rigatoni (or any short pasta shape)
400g good-quality pork sausage meat
1 tbsp olive oil
1 onion, finely diced
4 garlic cloves, minced
1 tsp chilli flakes
4 tbsp tomato purée
150ml double cream
50g Parmesan, finely grated
Salt and pepper, to season
Fresh basil and extra Parmesan, to serve
Method
Bring a large pan of salted water to boil. Cook the rigatoni for 1 minute less than packet instructions. Before draining, reserve a cup of starchy pasta water.
Meanwhile, heat the olive oil in a large pan over a medium heat, add the sausage meat and break it into rough chunks. Cook for 5 minutes until golden.
Add the onion and cook for 3 minutes until softened. Add the garlic and chilli flakes, cook for another 1 minute.
Add the tomato purée and cook for 2 minutes until it darkens slightly and starts to caramelise.
Pour in the double cream and stir together, scraping any caramelised bits from the bottom of the pan.
Add the Parmesan and simmer until you have a smooth, glossy sauce.
Add the drained rigatoni and toss everything together, until the sauce is silky and clings to the pasta.
Season to taste and finish with more Parmesan and fresh basil.
Nutritional Information (bolognese lasagne)
650 calories
35g protein, 52g carbs, 33g fat
Nutritional Information (lentil lasagne)
660 calories
28g protein, 42g carbs, 43g fat
Good to know:
Fridge: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a saucepan, adding a splash of water to loosen the sauce.
Freezer: Allow to cool completely, portion into airtight containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating as above.
