If sausages are a family favourite, but you fancy ringing the changes from the usual sausage and mash dinner, try this sausage and tomato rigatoni. It’s very easy and filling and only takes 20 minutes from start to finish. You can use any sausages you like from plain pork to something a bit more spicy but look on the label for those with at least 75% pork so they’ll be meaty but not too fatty. If you’re cooking for vegetarians just use vegetarian sausages instead of meat ones. This dish is a complete meal in a bowl but garlic bread makes a tasty accompaniment to serve with it if you’re extra hungry.
- 350g rigatoni (pasta tubes) or other pasta shapes
- 1tbsp olive oil
- 450g good quality pork sausages, skins removed
- 1 garlic clove, crushed
- 1/2tsp dried chilli flakes
- 400g can chopped tomatoes
- 1tbsp tomato puree
- 250g spinach leaves, rinsed and large stalks removed
Cook the pasta in a large pan of boiling salted water for 10 mins until just tender.
While the pasta is cooking, heat the oil in a pan. Break the skinless sausages into small pieces, add to the pan and fry for 3-4 mins until browned.
Add the garlic and chilli, fry for 30 secs then add the canned tomatoes. Stir in the tomato puree, season with salt and freshly ground pepper and bring to the boil, stirring. Reduce the heat and simmer for 10 mins.
Add the spinach to the sausage mixture and stir until wilted. Drain the pasta, mix with the sausage mixture and serve straight away.
The easiest way to skin sausages is to cut the skin along the length of the sausages using a sharp knife. You should then be able to remove the skin easily.