Rigatoni with aubergine and Italian sausage

prep + cook time 30 minutes | serves 4
This family-friendly sausage ragu brings a taste of Italy to your table. Perfect for a weekday supper or for a hearty weekend lunch, everyone will enjoy this flavour-packed pasta dish. Serve with a green salad on the side, if you like.
6 Italian-style pork and fennel sausages (720g)
1 ⁄ 4 cup (60ml) olive oil
1 medium onion (150g), finely chopped
2 stalks celery (300g), trimmed, finely chopped
1 garlic clove, crushed
2 tbsp brandy (optional)
1 medium aubergine (300g), chopped
2 1 ⁄ 3 cups (600g) bottled tomato passata
1 ⁄ 2 cup (140g) tomato paste
1 ⁄ 2 cup (125ml) water
salt and freshly ground black pepper
375g rigatoni pasta 2 tbsp fresh basil leaves
1 ⁄ 4 cup (20g) shaved parmesan
1 Squeeze the sausage meat from the casings into a medium bowl; discard the casings. Coarsely crumble the sausage meat.
2 Heat a large saucepan over a high heat; cook the sausage meat, stirring, for 8 minutes or until browned. Remove from the pan; drain on paper towel.
3 Add the olive oil to the same pan; reduce the heat to medium-high. Cook the onion, celery, and garlic, stirring, for 5 minutes or until the onion softens. Add the brandy, if using; cook, stirring, until the brandy evaporates. Add the aubergine; cook, stirring, until tender.
4 Return the sausage meat to the pan with the passata, tomato paste, and water; bring to the boil. Reduce the heat; simmer for 10 minutes or until the sauce thickens slightly. Season with salt and pepper to taste.
5 Meanwhile, cook the pasta in a large saucepan of boiling salted water until tender; drain. Return to the pan to keep warm.
6 Add the sauce to the pasta in the pan; toss to combine. Serve topped with the basil and parmesan.

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