Chicken sausage and rigatoni pasta


Using a deep frying pan, heat a drizzle of oil on medium-high heat. Add the onions and garlic, and add cut pieces of sausage 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!


1 packet of Porky Lights Premium Chicken 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

1 tsp dried basil

1/2 tsp salt

PINCH of chilli flakes

PINCH of black pepper

Grated Parmesan cheese for serving

One Pan Sausage Orzo
Farmhouse Sausage Hash
Chicken Sausage, bacon and leek pie
20 mins prep 30 mins to cook
show all