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Recipe Category: Main Courses

Rigatoni with Italian Sausage and Spinach Ragù

A rich, meaty ragù of Italian sausages tossed through rigatoni pasta is the perfect Winter dish.

Serves: 4
Preparation Time: 10 minutes
Cooking time: 30 minutes
  • 1 large onion
  • 4 cloves garlic
  • 500g Italian pork sausages
  • 1 tablespoon olive oil
  • 1 cup dry red wine
  • 750ml tomato passata
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 80g spinach leaves
  • 500g rigatoni pasta
  • grated Parmesan cheese, for serving

Chop the onion and garlic and slice the sausages. Heat the oil in a large saucepan 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 extra virgin olive oil, 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 parmesan cheese.

Recipe Type: Pasta

Author: Naomi Crisante
Photographer: Naomi Crisante
Date Created: 13/07/2018

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