Creamy Sausage Rigatoni

Indulge in a delicious Italian-inspired dish with this Creamy Sausage Rigatoni. Rich, flavorful sausage, vibrant tomato purée, and aromatic herbs come together in a luxurious cream sauce. Perfect for a comforting weeknight dinner that feels like a restaurant treat.
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Ingredients

🧅 1 finely diced onion
🧄 3 cloves minced garlic
🌭 6 sausages, skin removed, meat crumbled
🫒 Olive oil,
🧈 1 teaspoon butter
🧂 Sea salt
🌶️ Black Peppercorns
🍅 2 tablespoons tomato purée
🍷 1 cup red wine
🥛 200ml double cream
🧀 30g grated Parmesan cheese, plus extra for garnish
🍝 300g rigatoni pasta
🌿 Dried basil
🍄 Truffle oil

Instructions

1- Prepare Ingredients:

• Start by finely dicing the onion and mincing the garlic cloves.

2- Sauté Aromatics:

• Heat a pan over medium heat.
• Add a splash of olive oil and the butter.
• Add the diced onion and minced garlic.
• Season with sea salt and freshly cracked "Black Peppercorns" by Sainsbury's.
• Sauté until the onions are translucent, about 5-7 minutes.

3- Cook the Sausage:

• Add the crumbled sausage meat to the pan with the aromatics.
• Break the sausage into smaller pieces.
• Cook until browned and fully cooked.

4- Add Tomato Purée:

• Stir in 2 tablespoons of "CIRIO Double Concentrate" tomato purée.
• Cook for 2-3 minutes until the purée darkens to a deep red.

5- Reduce with Wine:

• Pour in 1 cup of red wine.
• Reduce the heat to a simmer.
• Allow the mixture to reduce by half, approximately 4-5 minutes.

6- Finish the Sauce:

• Stir in 200ml of double cream and 30g of grated "Tesco" Parmesan cheese.
• Mix until well combined.

7- Cook the Pasta:

• In a separate saucepan, boil salted water.
• Cook 300g of "TESCO RIGATONI" pasta until al dente, about 10-12 minutes.
• Reserve some pasta water before draining.

8- Combine and Emulsify:

• Add the cooked rigatoni to the sauce along with 1.5 to 2 ladles of the reserved pasta water.
• Stir to coat the pasta evenly.
• Let it cook for an additional 2-3 minutes.

9- Season and Serve:

• Garnish with extra grated Parmesan and a sprinkle of dried basil.
• Optionally, drizzle a bit of truffle oil over the top for added flavor.
• Enjoy hot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Calories: 760
Protein: 25g
Fat: 45g
Carbohydrates: 55g
Fiber: 3g

Equipment: Wooden cutting board, Chef's knife, Stainless steel frying pan, Heat-resistant black spatula, Metal grater, Grey/black saucepan, Black plastic/silicone slotted spoon, Light blue/grey serving plate, Metal fork

Cooking Tips:

• Ensure sausage meat is thoroughly crumbled for even cooking.
• Allow the tomato purée to darken to enhance the flavor through caramelization.
• Use reserved pasta water to emulsify the sauce, promoting a creamy texture.

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Creamy Sausage Rigatoni