Spicy Italian Sausage Rigatoni

Ingredients (serves 2) 300g rigatoni 4 italian or pork sausages 3 garlic cloves 1 large white onion 1 red chilli 1/2 tube tomato puree 150ml double cream Parmesan Fresh Basil Olive oil Salt and pepper Method 1. Chop the onion, chilli, and garlic finely. 2. To a pan on medium heat, add some olive oil. Then, squeeze the sausage meat from the casing (if they’re in casing) and break into smaller chunks. Fry for a few mins until browned. 3. Add the chopped onion and garlic, add some salt, and fry for a further few mins until the onions are soft and translucent. At this point, boil your pasta in salted water until al dente. 4. Add the tomato puree and simmer for 2 mins, then add 2 ladles of pasta water. Turn the heat to low and simmer for about 5 mins until he sauce has thickened. 5. Add the cream and some torn basil to the sauce, and mix. Turn he heat off and add some black pepper and parmesan. 6. Add the pasta straight from the pot into the sauce and mix well. 7. Serve with some more parmesan if you have it and a large red wine is also recommended.

Unbalanced

% Daily Values based on a 2,000 calorie diet