Spicy Sausage Ragu Rigatoni
This Sausage Rigatoni recipe is sure to get a big thumbs up from all the family! A warming plate of pasta, sauce and sausages makes for a fuss-free dinner, and any leftovers are great for lunchboxes.
Recipe and image provided by @justjessfood
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4
ingredients
1 pack of Simon Howie Pork Sausages
500g passata
Button mushrooms, 6 or 7 chopped
1 white onion, chopped
1 garlic clove, chopped
Rigatoni pasta, approx. 80g per person
2 tbsp tomato puree
Half a glass of red wine (optional)
1 tsp mixed herbs
Dried chilli flakes (just a pinch!)
Single cream
Balsamic vinegar
Parmesan shavings
Method
1. Cut off the cases from your sausages.
2. In a pan, fry the onions, garlic, and mushrooms for 2 minutes, and then add the sausage meat, breaking it up a little with your spatula.
3. Once the meat is brown, add the tomato puree, mixed herbs, and half a glass of red wine (if desired). Simmer for 4 minutes, stirring regularly.
4. Add the passata, chilli flakes (not too many!) and a splash of balsamic vinegar. Simmer on a low heat for 15-20 minutes.
5. Put the pasta on to boil in salted water. While you wait, test your sauce for seasoning or more chilli flakes if needed, and add a splash of cream.
6. Once the pasta is cooked, drain and mix well with the sauce.
7. Divide into bowls, top with shavings of parmesan and serve with garlic bread.