This is comfort food with a proper kick. Porky Whites Surrey Sausages are cooked down into a rich ragu with tomatoes, garlic and warming chilli, then loaded up with melted cheese and optional jalapeños until it’s bubbling, golden, and impossible to resist. It’s hearty, spicy, and exactly what you want when the evenings start to turn cooler. Serve it straight from the oven with crusty bread, We’re adding pasta to ours - you could also serve it with gnocchi, rice, or loaded into a jacket potato, or with crusty bread is also super delicious!
1. Prep the ingredients
- Dice the onion, carrot and celery. Crush the garlic cloves.
2. Cook the ragu base
- Heat a dash of oil in a large frying pan or casserole (with alid) over a medium heat, add the onion, carrot and celery with a pinch of salt.Cook for 10 minutes, stirring occasionally until softened.
- With a sharp knife, slit the Porky Whites Surrey Sausages casings open and crumble the sausage meat into the pan.
- Cook the sausage meat breaking up any clumps of meat with the back of a spoon as it cooks.
- Add the garlic, tomato purée, dried thyme, fennel seeds and chilli flakes, cook for 2 minutes.
- Pour in the chicken stock and chopped tomatoes then bring to a simmer. Pop a lid on top and simmer for 15 - 20 minutes, check the seasoning and adjust to taste. Meanwhile cook the pasta.
3. Cook the pasta
- Cook the rigatoni pasta according to the pack instructions.Drain and stir it through the ragu.
4. Add the cheese & grill
- Heat the grill to high.
- Scatter the mozzarella and jalapeños over the ragu, then pop the pan under the grill until the cheese is golden and bubbling
5. Plate Up
- Serve the mixed lead salad on the side, then plate up and enjoy!
- 1 onion, diced
- 2 carrots, diced
- 2 sticks celery, diced
- 3 garlic cloves, crushed
- 400g Porky Whites Surrey Sausages
- 2 tbsp tomato purée
- 1 tsp dried thyme
- ½ tsp fennel seeds
- ½ tsp chilli flakes
- 300ml chicken stock
- 400g chopped tomatoes
- 250g rigatoni pasta
- 100g grated mozzarella
- 1 tbsp jalapeños, optional
- Mixed leaf salad, to serve
- Your preferred cooking oil or spray
- Salt & pepper, to taste
