Spicy sausage rigatoni
- 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
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.