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Rigatoni with Spicy Sausage   HT  MC  Italian    50mins

Serves 4       Hot   Pork  Pasta  Vegetables  Alcohol  Herbs   Main course   Italy  Europe



3 tbsp Olive Oil

350g/12oz Italian Spiced Sausage

1 Clove Garlic, crushed

1 Onion, cut into wedges

1 x 400g/14oz tin chopped Tomatoes

2tbsp Tomato Purée

2tbsp Sun-dried Tomato Paste

150ml/5fl.oz.  White Wine

300g/11oz tinned Broad Beans, drained

1 x 10cm/4 inch sprig fresh Rosemary

350g/12oz  Rigatoni

Shavings of Parmesan cheese and flat leaf Parsley to garnish





1. Heat the oil in a pan and fry the sausages for 4-5 minutes turning frequently until browned. Remove from the pan, allow to cool slightly then slice.


2. Fry the garlic and onion for 2-5 minutes until golden then return the sausages to the pan and add tomatoes, tomato purée, white wine, broad beans and rosemary. Bring to the boil, cover and simmer for 25 minutes.


3. Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes until tender. Drain well.


4. To serve -   toss  the pasta with the  sauce and garnish with shavings of Parmesan cheese and garnish with flat leaf parsley.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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