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Recipe

Beef Sausage & Spicy Arrabbiata Rigatoni with Parmesan & Fresh Basil

Cook time
30 min
Serves
2, 3 or 4
Steps
6
Beef Sausage & Spicy Arrabbiata Rigatoni with Parmesan & Fresh Basil

Ingredients

Pasta

  • Italian Beef SausagesFrom the counter320 g
  • Shallots1
  • Garlic cloves1
  • Red pepper1
  • Rigatoni pasta180 g
  • Chilli flakes2 g
  • Peeled plum tomatoes400 g
  • Fresh basil15 g
  • Parmesan30 g

Method

  1. Prep

    • Peel and finely chop the onion and garlic.
    • Deseed and chop the red pepper.

  2. Boil pasta

    • Bring a large pot of salted water to the boil.
    • Add the rigatoni.
    • Cook for 11-13 min until 'al dente' or cooked to your liking.
    • Reserve 1 cup of pasta water.
    • Drain and set aside.

  3. Fry sausages

    • Heat a large pan over medium-high heat with a light drizzle of oil.
    • Fry the sausages for around 3-4 min on each side until browned and cooked through.
    • Transfer to a plate and keep warm.
    • Reserve the pan.

  4. Make sauce

    • Return the pan to medium heat with a drizzle of oil.
    • Fry the onion, garlic and red pepper.
    • Cook for 3-4 min until softened.
    • Stir in a pinch of chilli flakes (spicy!).
    • Add the plum tomatoes, breaking them up with a spoon.
    • Pour in the reserved pasta water and tear in some basil leaves.
    • Simmer for 5-7 min until slightly thickened.

  5. Add pasta

    • Meanwhile, chop the sausages into bite-sized pieces.
    • Add the pasta and sausages into the sauce.
    • Toss to coat and warm through for 1-2 min.

    Tip: Optional: keep the sausages whole and serve alongside the pasta!

  6. Serve

    • Serve up the Beef Sausage and Spicy Arrabbiata Rigatoni.
    • Grate over the Parmesan.
    • Garnish with extra basil leaves.