Baked Feta & Pumpkin Rigatoni with Chilli, Hazelnut & Sage Butter
Feeds: 4
1 hours 30 minutes
Rigatoni
Italian Sausage Ragu Rigatoni
A rich, silky sausage ragu tossed through rigatoni, with every ridge and tube holding onto that luxurious sauce. This is a hearty midweek favourite worth saving.
Hattie is Hungry
Feeds: 4
30 minutes
Ingredients
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250g Rigatoni
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2 tsp sea salt
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2 onions, finely chopped
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1 pack of Sainsburys Sicilian sausages
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1 punnet chestnut mushrooms, quarters
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2 tbsp tomato puree
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Chilli flakes - however many you can handle
-
1tsp dried oregano / mixed herbs / basil
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100ml red wine
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1 jar passata
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A drizzle of fresh cream
Rigatoni
From: £4.95
Method
1
Start by sweating the onions in a pan for a few minutes, then add the garlic.
2
Remove the skin from the sausages and break into small pieces and brown them off in the same pan.
3
Add the mushrooms and sweat them down too.
4
Add a squeeze of tomato puree, followed by chilli flakes and oregano.
5
Add a splash of red wine and allow it to reduce before adding the passata.
6
Simmer on low for around 20 minutes and then finish off with some fresh cream.
7
In the meantime, cook the rigatoni in some salty boiling water until al dente.
8
Add the rigatoni to the ragu and serve with plenty of parmesan!
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