Sausage & Tomato Rigatoni
Sausage & tomato rigatoni is the perfect midweek meal. This recipe has a homemade creamy tomato sauce, smoked pancetta and tomato & mozzarella sausages with fresh basil.
Ingredients
- 250 g Rigatoni pasta
- 6 Tomato & mozzarella Sausages
- 85 g Smoked pancetta
- 2 tsp Olive oil
Creamy Tomato Sauce
- 400 g Tinned tomatoes
- 4 Cloves of garlic
- 1 White onion
- 10 Cherry tomatoes
- 2 tsp Olive oil
- 200 ml Double cream
- Salt & Pepper, for seasoning
- Handful of fresh basil leaves
- Grated parmesan
Instructions
- Place the pasta in a large pan of boiling salted water. Follow packet cooking instructions, normally rigatoni will take 10-12 minutes to cook.
- Meanwhile, remove the skin off of the sausage and portion into small mealball size portions. Cook in a pan on a medium heat with the olive oil after 5 minutes of cooking, add the pancetta to the pan and cook for an addition 5 minutes.
- While the meat is cooking, in a pan cook the diced onions with the olive oil, as they begin to soften add the sliced garlic. After a few more minutes add in the tomato sauce and cook for another 5 minutes.
- Place the tomato sauce in the blender and loosen it with double cream, to the desired consistency, I added around 200ml.
- Drain the pasta, add in the tomato sauce, sausages and pancetta and stir together.
- Serve with fresh basil leaves and grated parmesan.