- 454g pack British Cumberland sausages
- 1 garlic clove, crushed
- 400g can chopped tomatoes
- 400g rigatoni pasta (or penne pasta)
- 2 tbsp green pesto
- 50g Parmesan, grated
Snip the sausages into 2cm chunks and fry for 5 minutes. Add the garlic and fry for 2 minutes. Add the tomatoes and simmer for 10 minutes.
Meanwhile, boil the pasta for 11-12 minutes, then drain.
Stir the pesto into the sausages, then add the pasta. Sprinkle with Parmesan.