Meaty Marinara Pasta

Ingredients

• Rigatoni pasta — 400g (dry)
• Spicy pork sausages, casings removed — 400g
• Tinned chopped tomatoes — 800g
• Olive oil — 1 tbsp
• Brown onion, finely diced — 1 medium
• Garlic cloves, crushed — 3 cloves
• Tomato purée — 2 tbsp
• Dried chilli flakes — 1 tsp
• Fresh basil — 1 small bunch

Method

1. 1

   Bring a large saucepan of salted water to a boil and cook the rigatoni according to package instructions until al dente.

2. 2

   While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat.

3. 3

   Add the crumbled sausage meat to the pan and fry until browned and crispy, breaking it up with a wooden spoon.

4. 4

   Lower the heat, add the onion and cook until softened, then add the garlic, tomato purée, and chilli flakes, cooking for another 2 minutes.

5. 5

   Pour in the tinned tomatoes, stir well, and simmer for 10-12 minutes until the sauce has thickened.

6. 6

   Reserve a small mug of pasta cooking water, then drain the rigatoni.

7. 7

   Toss the pasta into the sauce, adding a splash of the reserved pasta water to loosen if necessary.

8. 8

   Stir in the torn basil leaves and serve immediately.