Spicy Sausage Ragu Rigatoni

Prep time: 10

Cooking time: 25

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.