SPICY SAUSAGE AND ITALIAN RIGATONI PASTA

Ingredients

• 4 Porky Whites 'Surrey' Sausages (removed from casings)
• 200 grams rigatoni pasta
•  1 tbsp olive oil
• 1 medium onion, chopped 
• 2 cloves of garlic, minced
• 1 can diced tomatoes, undrained
• 1 tbsp tomato paste
• ½ tsp dried basil
• 1/2 tsp salt 
• ½ tsp chilli flakes
• ¼ tsp black pepper
• Grated Parmesan cheese for serving

Method

Using a deep frying pan, heat a drizzle of oil on medium-high heat. Add the onions and garlic, then squeeze the sausage meat out of the casing, add to the pan and fry until browned, breaking it up with a wooden spoon (make sure you leave some of the sausages in decent chunksize).

Cook the rigatoni according to instructions until 'al dente'.

Add the cooked pasta to the frying pan and mix well, add chopped tomatoes, tomato paste, spices and dried herbs. Continue mixing gently.

Allow to cook for 10 minutes on a medium heat while stirring intermittently.

To serve, grate some Parmesan and drop a fresh basil leaf on top!