Rigatoni is another wonderful dried pasta shape. The large tubes work well with chunky sauces as the big bits can get right into the cylinders and cling to the ridged edges. Using sausage meat is a great way to add instant flavour to a meal, as the herbs and spices have already been added for you. This dinner will be on the table in under half hour so just serve with a slice of chunky garlic bread and a grating of Parmesan and you’ll have a real crowd-pleaser on your hands. It’s also a great way of using up any leftover sausages you may have from earlier on in the week.
- 400g rigatoni dried pasta shapes
- 200g pack of sausages, skinned
- 4 fresh tomatoes, skinned and quartered
- 50g of spinach leaves
Cook the pasta according to the packet instructions. Drain and reserve a cup full of the cooking liquid.
Meanwhile heat a frying pan and add the sausage meat; cook for 3-4mins until the meat browns. Add the tomatoes and cook for a further few minutes until the tomatoes have softened. Return the pasta to the pan with a little of the cooking liquid. This should help to emulsify the sauce.
Stir through the spinach and spoon into bowls to serve.
Top tip for making Sausage rigatoni
To help peel the skin off fresh tomatoes, simply cut a small cross in the top of each tomato and place them in a bowl of boiling water for 1-2 minutes before plunging into ice cold water.