pasta · quick

Tomato and sausage rigatoni

The one we cook when nobody can face deciding.

T

Added by 4 cooks

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Ingredients

• 6 pork sausages
• 400 g rigatoni
• 1 onion, diced
• 2 cloves garlic, sliced
• 400 g tin chopped tomatoes
• 1 tsp fennel seeds
• Parmesan, to serve

Recipe

Squeeze the sausages out of their skins and fry the meat in a wide pan, breaking it up until it's properly browned.

Soften the onion and garlic in the same fat with the fennel seeds, then add the tomatoes and simmer 15 minutes while the rigatoni cooks.

Toss the pasta through the sauce with a splash of its cooking water and finish with plenty of parmesan.

≈640 kcal per serving

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