Elliot’s Devil Dog Sausage Rigatoni

Prep time: 20 mins

Cooking time: 45 mins

Serves: 4

ingredients

Devil dogs 400g

Tinned tomatoes

1 tsp sugar

2 tsp Worcestershire sauce

1 tsp lemon juice

Tomato passata – half a tub

Oregano or basil – fresh preferably – add as much as you like!

2 spoons of lazy garlic

1 tbsp creme fraiche

1 diced shallot

Red Leicester cheese – grated

Rigatoni

Method

1. Get the oven to 200 degrees and cook your devil dogs for 20 mins until starting to blister.
2. Sweat off shallots in a pan over medium heat – knob of butter.
3. Add your garlic plus the tinned tomatoes and simmer on medium heat for 5 mins.
4. Add your Passata, sugar, lemon juice and Worcestershire sauce – let the sauce simmer for around 30 mins on a low heat – stirring occasionally.
5. In the meantime, bring your salted water to a boil and add your rigatoni pasta. Cook for 15 mins until al dente.
6. Chop your devil dogs into smaller pieces and add them to the sauce.
7. Now add your pasta (once drained) to the sauce and mix over low heat.
8. A tiny amount of pasta water can be added to the sauce if a little thick. Add the basil or oregano OR BOTH at this point too.
9. Grate as much cheese over the top as you want – you don’t have to use Red Leicester.  Use your favourite!
10. Bowl or plate up – crack that black pepper over the top and ENJOY!