Ingredients
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2 tablespoons olive oil
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2 garlic cloves, crushed
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1 tablespoon chopped fresh rosemary leaf
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1/4 teaspoon dried chili pepper flakes
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1 cup tomato passata
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1 cup beef stock
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400 g rigatoni pasta
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1/3 cup chopped flat leaf parsley
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100 ml thickened cream
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salt and pepper (to season)
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80 g parmesan cheese, grated
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2 red onions, sliced
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500 g good quality Italian sausages (casing removed)
Instructions
- Heat the oil in a large pan over medium heat.
- Add the onion and cook, stirring occasionally, for 5 minutes or until light golden.
- Add sausage meat and garlic to pan and cook for 3-4 minutes, breaking up the meat with a wooden spoon, until browned.
- Add rosemary, chili, passata and stock.
- Season, reduce heat to low and cook for 15-20 minutes.
- Meanwhile cook pasta, drain and add to sauce.
- Stir in parsley and cream just before serving.
- Scatter with parmesan.