Rigatoni With Italian Sausage
4 Italian sausages
2 tblspns olive oil
1 Spanish onion, finely chopped
2 tblspns chopped fresh rosemary
2 garlic cloves, crushed
300g Swiss brown mushrooms, sliced
2 small dried chillies, crumbled
2 x 410g cans diced tomatoes
250g rigatoni pasta
150g thick cream
150g parmesan, grated
A quick, easy to cook winter dish. Italian sausages are available from good Italian delicatessans and butchers.
Split open the sausages, place the meat in a bowl and discard the casings.
Heat the oil in a large frying pan over medium heat. Add the onion and rosemary, and cook until the onion starts to soften. Increase heat to high and add the garlic, crumbled sausage meat, mushrooms and chilli. Cook for 2-3 minutes until the sausage is lightly browned.
Reduce heat to low and cook for a further 5 minutes. Add the tomatoes, mashing into the sausage mixture, then bring to the boil. Reduce heat to low and simmer for a further 10 minutes, stirring, until the sauce thickens.
Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
Stir the cream and half the parmesan into the sauce, then toss with the pasta. Serve with the remaining parmesan.