Sausage Rigatoni

Ingredients

• 4 sausages (casings removed)
• 4 garlic cloves (finely sliced)
• 150 g rigatoni
• olive oil (for frying; quantity not specified)
• 0.5 tsp chilli flakes
• salt (to taste; also used to salt the pasta water)
• black pepper (to taste)
• 400 g tinned tomatoes
• 60 g Parmesan (finely grated, plus more grated Parmesan for serving; the extra amount is unspecified)
• pasta water (a splash, reserved from cooking the pasta)

Steps

1. 1

   Remove the casings from the sausages and roughly break up the sausage meat.

2. 2

   Finely slice the garlic and finely grate the Parmesan, keeping extra Parmesan aside for serving.

3. 3

   Bring a pot of salted water to a boil. Add the rigatoni and cook for about 10 minutes, or according to the source's stated cooking time. Reserve a splash of the pasta water before draining.

4. 4

   While the pasta cooks, heat olive oil in a pan. Add the sausage and fry for 5 minutes, until golden; the video also describes it as crispy.

5. 5

   Add the sliced garlic, chilli flakes, salt and black pepper to the sausage. Cook for 1 minute according to the written method; the spoken version says 30 seconds.

6. 6

   Pour in the tinned tomatoes and stir, scraping up the flavourful browned bits from the bottom of the pan.

7. 7

   Simmer the tomato and sausage mixture for 5 minutes.

8. 8

   Add the cooked rigatoni, a splash of reserved pasta water and the grated Parmesan.

9. 9

   Mix until everything is combined. Serve topped with more grated Parmesan.

Notes

The written method says to cook the garlic for 1 minute, while the spoken transcript says 30 seconds. The source calls this ready in less than 15 minutes, but its listed cooking times total about 15 minutes before prep.

Nutrition per serving

• main
• dinner
• pasta
• quick
• comfort food
• stovetop