You may also like
Categories:
olive oil red onions garlic rosemary leaf chili pepper tomato passata beef stock rigatoni pasta flat leaf parsley cream salt Parmesan cheese
Viewed: 50 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 2 red onions, sliced
- 500 g good quality Italian sausages (casing removed)
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh rosemary leaf
- 1/4 teaspoon dried chili pepper flakes
- 1 cup tomato passata
- 1 cup beef stock
- 400 g rigatoni pasta
- 1/3 cup chopped flat leaf parsley
- 100 ml thickened cream
- salt and pepper (to season)
- 80 g parmesan cheese, grated
Method
- Heat the oil in a large pan over medium heat.
- Add the onion and cook, stirring occasionally, for 5 minutes or until light golden.
- Add sausage meat and garlic to pan and cook for 3-4 minutes, breaking up the meat with a wooden spoon, until browned.
- Add rosemary, chili, passata and stock.
- Season, reduce heat to low and cook for 15-20 minutes.
- Meanwhile cook pasta, drain and add to sauce.
- Stir in parsley and cream just before serving.
- Scatter with parmesan.
