Sausage & Tomato Rigatoni

• 400 gpork sausages, skins removed
• 350 gdried rigatoni
• 2 tbspolive oil
• 4cloves garlic, finely sliced
• 1 tspchilli flakes
• 1 tspfennel seeds
• 1 x 400gtin chopped tomatoes
• 60 gParmesan, finely grated, divided
• 20 gfresh basil, torn
• 30 mllemon juice
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Bring a large pan of well-salted water to a rolling boil and cook the rigatoni until al dente, around 10-11 minutes. Scoop out a big mugful of pasta water before draining.
2. 2Meanwhile, squeeze the sausage meat from the skins. Heat 1 tbsp olive oil in a wide pan over a high heat and fry the sausage in rough chunks for 6–8 minutes, pressing down with a spatula, until deeply golden and crispy at the edges. Lift out and set aside.
3. 3Add the remaining tablespoon of oil to the pan, then the garlic, chilli flakes and fennel seeds. Cook for 1 minute until fragrant and the garlic is just turning pale gold.
4. 4Tip in the chopped tomatoes, season well with salt and black pepper, and simmer for 6-8 minutes until thick and glossy. Return the sausage to the sauce and simmer for 3–4 minutes until cooked through.
5. 5Add the drained rigatoni and a generous splash of the reserved pasta water. Toss vigorously for a minute; the starchy water makes the sauce cling to every ridge. Off the heat, stir through 30 ml lemon juice and 40 g Parmesan.
6. 6Serve immediately, scattered with torn basil and the remaining 20 g Parmesan.

Per serving

kcal

768

protein

32g

fibre

4.5g

carbs

75.3g

fat

37.6g