Rigatoni Milano

Name: Rigatoni Milano
Ingredients: 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

13 ingredients

8 steps

Ingredients

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

Directions

1

Heat the oil in a large pan over medium heat.
2

Add the onion and cook, stirring occasionally, for 5 minutes or until light golden.
3

Add sausage meat and garlic to pan and cook for 3-4 minutes, breaking up the meat with a wooden spoon, until browned.
4

Add rosemary, chili, passata and stock.
5

Season, reduce heat to low and cook for 15-20 minutes.
6

Meanwhile cook pasta, drain and add to sauce.
7

Stir in parsley and cream just before serving.
8

Scatter with parmesan.