My Sausage Rigatoni 

Perfect dish to make you look like a fancy chef.

What you Need 

  • Enough pasta for 4 
  • Packet of sausages- remove casing and add all to bowl and mix to combine 
  • 2 garlic cloves crushed 
  • 1 onion chopped fine 
  • Glug of red wine 
  • Glug of balsamic vinegar 
  • 1/2 Teaspoon of sugar 
  • 2 tablespoons of tomato paste 
  • 1 can of chopped tomatoes 
  • 1 chicken stock cube mixed with 2/3 full empty can of water 
  • Fresh basil roughly chopped 
  • Dried oregano 
  • Dried chilli flakes 
  • Salt & Pepper 
  • Parmesan 
  1. Cook pasta until Al-Dente ( ie. remove about 3 minutes earlier than fully cooked) 
  2. In a large pan fry up onion, garlic, Chilli, oregano and basil stalks until nice and soft 
  3. Push all the onion to the sides of the pan, turn up the heat and dump your sausage into the middle- immediately start breaking it up with a wooden spoon so that the suasage cooks separately like mince as opposed to a big pattie 
  4. Once it starts cooking well mix onion into sausage and let it fry up together 
  5. When your happy the sausage is cooking as a mince add the wine and let it simmer off, the combination of wine and grease will start to stick to the bottom- this is good, scrape this stuff off and mix to make sure your getting the most of the flavours 
  6. When the wine is gone add in tomato paste, chopped tomato, balsamic and sugar and mix well
  7. Add in your dissolved chicken stock cube in 2/3 can full of hot water. Mix well, turn to simmer and leave for about 30 minutes uncovered.
  8. When your happy with your sauce grate in some Parmesan, add in your cooked rinsed pasta and basil and stir until all pasta is happily coated. 
  9. After a few minutes when pasta is good and hot serve in a bowl with extra cheese, basil leaves and chilli flakes.
  10. Bone-Apple-Tee 

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