13/07/2018

Rigatoni with Italian Sausage and Spinach Ragù

A plate of pasta is surely the most comforting of dishes. Using homestyle Italian pork sausages to make the sauce absolutely packs it with flavour in a very short amount of time. The good slug of red wine helps a bit too. Buon Appetito!

Serves:

4 Prep Time: 10 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

extra virgin olive oil, as needed
1 large onion, chopped
4 cloves garlic, crushed
500g Italian pork sausages, sliced
1 cup dry red wine
750ml tomato passata
sea salt and pepper, to taste
80g spinach leaves
500g rigatoni pasta
shaved parmesan cheese, for serving

Method

Heat 1 tablespoon oil in a large pot and sauté onion and garlic until softened. Add sausages and cook, stirring until well-browned.
Add wine and passata and bring to the boil. Simmer for 20 minutes until reduced and thickened. Stir in 2 tablespoons oil and spinach and season to taste, stirring until spinach wilts.
Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain and toss through sauce. Serve sprinkled with cheese.
VARIATION Fresh basil leaves or rocket can be used in place of spinach.

Tips

TIPS Make double the ragú and freeze for pasta emergencies!
STYLING Shave parmesan with a vegetable peeler.
DRINK MATCH Sangiovese, shiraz or Italian pilsner.

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