Chunky sausage & tomato pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 4 thick pork sausagescut into bite-sized pieces
- 2 garlic clovescrushed
- 200ml medium white wine
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 500g pack rigatonior penne
- handful basil leavestorn, (optional)
- parmesanto serve
Nutrition: per serving
- kcal655
- fat16g
- saturates5g
- carbs103g
- sugars0g
- fibre5g
- protein24g
- salt1glow
Method
step 1
Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
step 2
Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
step 3
While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
