Rigatoni, Sausage Ragout and Chilli Basil

by

Scott Pickett

INGREDIENTS

  • 1 x brown onion - sliced (can use white, red or spring)

  • 300-400gm Rigatoni pasta

  • Olive Oil

  • 1 x Long Red Chilli – chopped finely, and seeds removed if you don’t like a lot of heat (Can be green or dried)

  • 3-4 Sausages (beef, chicken or pork is fine) – cut into chunks

  • Leftovers from fridge or pantry – semi dried or fresh tomatoes, roasted red pepper, olives (fresh or jarred)

  • 300ml of Passata or Sugo (can also use crushed tinned tomatoes or fresh tomatoes)

  • Salt & Pepper

  • A few Basil leaves and grated parmesan to garnish


METHOD

  • Turn on pot of water for pasta and salt

  • Heat pan, add glug of OO

  • Add chilli and onion and cook until caramelised

  • Add sausage pieces and cook for 4-5mins

  • Add your leftover ingredients (tomatoes, peppers, olives etc./)

  • Let all the ingredients saute for another 2-3mins

  • Add passata, bring to a simmer

  • Season to taste, add a pinch of white sugar to balance

  • Add 200-400gm of cooked pasta to the pan, and stir through, allow to heat through for 2-3mins

  • Serve in a bowl and garnish with basil and grated parmesan or pecorino.



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