A very simple weeknight recipe with a rich sauce made from shallot, crumbled sausages, garlic, tomato purée, paprika and cream. Finish with basil and bon app.
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Serves
4
Shallots
Garlic
Sausages
Rigatoni
Basil
Double Cream
Olive Oil
For The Red Pepper Pesto:
Tomato Purée
Paprika
Jarred Red Peppers
Lemon
Parmesan
Serves
4
Shallots
Garlic
Sausages
Rigatoni
Basil
Double Cream
Olive Oil
For The Red Pepper Pesto:
Tomato Purée
Paprika
Jarred Red Peppers
Lemon
Parmesan
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Step 1.
Finely dice the shallot and thinly slice the garlic. Score the skins of the sausages open. Heat the oil in a pan and add the shallots, cooking until translucent, then add the garlic and crumble in the sausage meat. Cook until the sausage is crispy and golden, around 5-7 mins.
Step 2.
Meanwhile, add all the pesto ingredients into a blender with the juice of the lemon and blitz together.
Step 3.
Bring a large pan of water to the boil and cook the rigatoni according to pack instructions. Drain, reserving some pasta water. Grate the parmesan. Add the cooked pasta directly to the sausage pan, then add the pesto. Add a good slosh of pasta water and mix vigorously until emulsified. Pick the basil leaves and add most of them to the pan, along with the cream and seasoning.
Step 4.
Serve in bowls and finish with extra parmesan and fresh basil, if you like.
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