Spicy-sausage-rigatoni

Spicy sausage rigatoni

Turn leftover chipolatas into a fantastic pasta dish with peppers and a kick of chilli

By , 11 July 2018

(27 votes)

Spicy sausage rigatoni
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 414g serving contains
  • Energy

    1801KJ

    431KCAL

    22%
  • Fat

    9.5g

    low

    14%
  • Saturates

    2.9g

    low

    15%
  • Sugars

    8.3g

    low

    9%
  • Salt

    0.75g

    low

    13%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
Ingredients
  • 2tsp rapeseed oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 4 Extra Special Classic Pork Chipolata Sausages
  • 100g white mushrooms, roughly chopped
  • 1 green pepper, sliced
  • ½tsp chilli flakes
  • 400g tin chopped tomatoes
  • 300g rigatoni
  • 15g Parmesan, grated
  • 10g basil leaves
Method
  • Heat the oil in a pan and fry the onion on a low heat for 6-8 mins, until starting to brown. Add the garlic and cook for 1 min more.

  • Slice down the length of each sausage and scrape out the meat, discarding the skins.

  • Add the meat to the pan, breaking up with the edge of a wooden spoon, and fry for 5 mins until browned. Add the mushrooms and pepper and cook for 3 mins.

  • Sprinkle over the chilli flakes and season with black pepper. Stir in the tomatoes and 100ml water. Bring to a simmer and cook for 10 mins, or until thickened.

  • Meanwhile, cook the rigatoni according to the pack instructions. Drain and tip into the sauce, stirring to coat.

  • Divide between 4 bowls and serve topped with the Parmesan and basil.