Pasta recipe for 4 people, takes only 45 mins; recipe has olive oil, onion, garlic clove, chilli flakes, rosemary, chopped tomatoes, brown sugar, pork sausages, milk, lemon, pasta and parmesan.
Sausage ragu
Course: Pasta
Servings
4
servings
Prep time
5 mins
Ingredients
- Chopped Tomatoes: 2 x 400g cans chopped tomatoes
- Garlic Clove: 2 large garlic cloves, crushed
- Parmesan: grated parmesan and 1/2 small bunch parsley, leaves roughly chopped, to serve
- Olive Oil: 3 tbsp olive oil
- Onion: 1 onion, finely chopped
- Milk: 150ml whole milk
- Pasta: 350g rigatoni pasta
- Lemon: 1 lemon, zested
- Chilli Flakes: 1/4 tsp chilli flakes
- Brown Sugar: 1 tbsp brown sugar
- Rosemary: 2 rosemary sprigs, leaves finely chopped
- Pork Sausages: 6 pork sausages
Directions
- Heat 2 tbsp of the oil in asaucepanover a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
- Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins.To freeze, leave to cool completely and transfer to large freezerproof bags.
- Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
