Imported from Instagram

Sausage Tomato Rigatoni

Name: Sausage Tomato Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp Salted butter (Divided: 1 tbsp for browning the sausage and 1 tbsp to finish the pasta.); 250 g Sausage meat (Removed from casings; caramelised onion sausage recommended, but any kind will do. About 4 sausages.); 1 tin Canned cherry or chopped tomatoes (Tin size not specified.); 120 ml Chicken stock (Alternatively, dilute 1/2 chicken stock cube in 1/2 cup hot water.); 6 Fresh basil leaves (Chop some for the sauce and reserve some for serving.); 0.5 Small white onion (Chopped.); 1 tsp Garlic (Chopped.); 200 g Dry rigatoni; 7 Sun-dried tomatoes (Chopped; recipe also specifies 1 tbsp of their oil for cooking.); 1 tbsp Sun-dried tomato oil (For cooking; from the sun-dried tomatoes.); 30 g Double cream (Also called heavy cream.); 0.75 tbsp Brown sugar; Parmesan (To top; amount not specified.); Pasta water (A little, reserved from cooking the rigatoni.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Rigatoni tossed in a rich, creamy tomato sauce with caramelized sausage, sun-dried tomatoes, and basil. Finished with Parmesan and reserved crispy sausage for a comforting meal.

2 servings35 minItalian

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Ingredients

2 tbsp Salted butter (Divided: 1 tbsp for browning the sausage and 1 tbsp to finish the pasta.)
250 g Sausage meat (Removed from casings; caramelised onion sausage recommended, but any kind will do. About 4 sausages.)
1 tin Canned cherry or chopped tomatoes (Tin size not specified.)
120 ml Chicken stock (Alternatively, dilute 1/2 chicken stock cube in 1/2 cup hot water.)
6 Fresh basil leaves (Chop some for the sauce and reserve some for serving.)
0.5 Small white onion (Chopped.)
1 tsp Garlic (Chopped.)
200 g Dry rigatoni
7 Sun-dried tomatoes (Chopped; recipe also specifies 1 tbsp of their oil for cooking.)
1 tbsp Sun-dried tomato oil (For cooking; from the sun-dried tomatoes.)
30 g Double cream (Also called heavy cream.)
0.75 tbsp Brown sugar
Parmesan (To top; amount not specified.)
Pasta water (A little, reserved from cooking the rigatoni.)

Steps

1
Heat 1 tbsp of the butter in a non-stick frying pan over medium-high heat.
2
Remove the sausage meat from its casings, add it to the pan, and cook for about 5 minutes until browned, crispy, and caramelised.
3
Transfer the sausage to a plate, leaving a little aside for topping. Scrape the browned bits from the pan; if the pan is not non-stick, clean it or use a fresh pan for the sauce.
4
Add 1 tbsp sun-dried tomato oil to the pan. Chop the onion and add it to the pan; cook until translucent and slightly browned.
5
Add the chopped garlic and chopped sun-dried tomatoes to the pan.
6
Add the canned tomatoes and chicken stock. Simmer for about 10 minutes to reduce the sauce.
7
Meanwhile, boil the rigatoni until al dente, following the package directions. Reserve a little pasta water before draining.
8
Add the cream, brown sugar, and some chopped basil to the sauce. Simmer until thickened.
9
Stir a little reserved pasta water and the sausage meat into the sauce, keeping some sausage aside for topping.
10
Add the cooked rigatoni and stir to coat it in the sauce.
11
Stir in the remaining 1 tbsp butter.
12
Serve in bowls topped with the reserved caramelised sausage, Parmesan, and basil.

Notes

The source does not specify the tomato tin size, a quantity for Parmesan or pasta water, or a time for the second simmer; adjust the pasta water as needed.