Rigatoni with Sausages

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Sausages		2
Shallot		1
Olive oil		2 tbsp
Red pepper		1/2
Rosemary		a little
Chilli flakes		1 tsp
Red wine		150ml
Tinned tomatoes (small)		1
Rigatoni		100g
Salt & pepper		as required
Parmigiano reggiano		3 tbsp

Method

Prep

5min

Cook

20min

Put the olive oil in a pan and fry the finely chopped shallot. Add the red pepper cut into 1cm dice and fry.

Remove the skin from the sausages and remove the contents. Make into meatballs and add to the pan. Fry for 10 minutes.

Add the rosemary and chilli flakes and fry. Add the red wine and bring to the boil then turn the heat down to medium to reduce by half. Add the tomatoes.

Put the lid on and simmer for 15 minutes. Remove the lid and cook on low heat for 10 minutes. Add the cooked and drained rigatoni and mix well.

Add 2 tbsp parmigiano reggiano 2 tablespoons, season to taste with the salt & pepper, add the parsley and mix well.

Transfer to a dish and sprinkle the remaining parmigiano reggiano on top.

This time I used Lincolnshire sausages, but you can use your favourite.

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