Spicy Italian Sausage Rigatoni
You’ll be making this on repeat! If you can’t find umami paste, just use normal tomato paste and if you have it, add a little Worcestershire sauce, this will help create that umami flavour.
Serves
Ingredients 2
– 2 Italian spicy sausage @parsonsnosebutchers
– 1 carrot
– 1 stick celery
– 1/2 white onion
– 2 cloves garlic
– 1 tsp dried oregano
– 1/2 tsp chilli flakes (optional, only if you like added spice – I do )
– 1 tin finely chopped tomatoes
– 2 tsp umami paste (or tomato paste)
– 75ml red wine
– 1 tbsp balsamic vinegar
– 200g rigatoni pasta
Finely chop up your white onion, celery, carrot and garlic.
Take a large pan on a medium high heat with a little oil – add in the onion, celery and carrot with a good pinch of salt and sauté for five minutes until everything starts to soften.
Add the garlic and spices and cook for a further three minutes. Add the umami/tomato paste and cook out for 1 minute.
Now at the wine and cook for another 2 to 3 minutes, ensuring the wine is bubbling.
Remove the meat from the sausage casings and add to the pan. Use a wooden spoon to break up the meat, keep stirring to ensure nothing catches on the bottom of the pan. Once the sausage meat is fully cooked, this should take around five minutes, add the balsamic vinegar and mix through. Now add the tinned tomatoes, mix well – turn down the heat and leave to simmer for 20 -30minutes.
Cook the pasta as per instructions – if using fresh pasta cook for 2 to 3 minutes, if using dry cook for 10 to 12. Ensure to season your pasta water with lots of salt. Once the pasta is cooked, add it to the sauce in the pan with a little pasta water, lots of Parmesan cheese, salt and pepper, allowed to simmer for another two minutes to allow the pasta to absorb some of the flavour.
Mix through the chopped parsley. Plate up and garnish with more Parmesan, chopped parsley, cracked black pepper and a drizzle of good quality Olive Oil. –
1 Comment
Yum 😋🤤