RIGATONI WITH SAUSAGE RAGÙ

Serves 4
45 minutes
391 kcal per serving


Ingredients

• 6 pork sausages
• 4 shallots, chopped
• 200 g large rigatoni
• 150 ml red wine
• 400 g tin chopped tomatoes
• 50 g pitted black olives

Method

1. Put a large frying pan over a medium heat with a little olive oil.
2. Squeeze the sausages out of their skins into the pan and add the shallots.
3. Cook for about 10 minutes, until well browned, stirring reguarly to break up the sausage meat.
4. Cook the rigatoni following pack instructions.
5. Pour the wine into the frying pan and add the tomatoes.
6. Press the olives between your thumb and finger to roughly break, add to the sauce and cook for a further 8-10 minutes until the sauce is rich and thick, stirring regularly.
7. Tip the sausage ragù into the pasta and toss well together.
8. Spoon into warmed bowls and serve!