Sundried Tomato Sausage Rigatoni

Creamy rigatoni pasta with sundried tomatoes and sausage. Comforting and quick to prepare, perfect for busy weeknights.

Details

Prep Time	10 minutes
Cook Time	15 minutes
Servings	2
Difficulty	Medium
Tags	Dinners, Pasta

Ingredients

• 8 sausages (pork, cumberland or lincolnshire), casings removed
• 220g rigatoni pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 shallot finely chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato puree
• 5 sundried tomatoes, chopped
• 120ml chicken stock
• 300ml double cream
• Black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon itilian seasoning
• 1 teaspoon paprika
• 60g parmesan cheese, grated

Instructions

1. Start by boiling the pasta in salted water until al dente.
2. Heat a frying pan over medium heat, using a little oil.
3. Add the sausages and cook until browned, breaking them up into small chunks.
4. Remove the sausages from the pan and set aside.
5. Add the butter to the pan to deglaze, scraping up any bits stuck to the bottom.
6. Add the shallot and cook until softened, about 3 minutes.
7. Add the garlic and cook for another minute until fragrant.
8. Add the tomato puree and sundried tomatoes, stirring to combine.
9. Deglaze the pan with the chicken stock and continue cooking for 2 minutes.
10. Add the double cream, garlic powder, onion powder, black pepper, Italian seasoning, and paprika. Stir well.
11. Once the cream starts to thicken add the parmesan cheese and stir until melted.
12. Add the sausages back to the pan and mix well.
13. Drain the pasta and add it to the sauce, tossing to coat evenly.
14. Serve and enjoy with extra parmesan on top.

Tips

• Add a little brine from the sundried tomatoes for extra flavor
• If the cream sauce is too thick, add a splash of pasta water to loosen it
• You can always substitute the sausages with chicken for a lighter option
• Try not to substitute the shallot with onion, shallots are more delicate and sweeter