Simple Winter Supper Series

Creamy Sausage and Chilli Rigatoni

The simplest, cosiest, January Joy Supper
With Rose @mumonmuddylane

I have actually enjoyed January so far, I went into it fully mentally prepped like a seasonal athlete. Ready to winter well, to enjoy the quiet at the beginning of the year and to relish the slower pace.

…then it didn’t stop raining and that pace became clagged with mud and tears (that was the rat wrestling day). As each step slipped through the muddy bridleways and gathered untold clods of clay-crammed earth to my boots, my athlete induced mindset weakened. I began to dream of snowdrop discovery, even of a day when I would skip gaily through these very fields, in wafty dresses, brushing the corn with tender fingertips of summer appreciation.

Rose thankfully has created a supper of such comforting deliciousness that it has restored my winter heart and I am ready to embrace the cold again. Tummy full of creamy, slightly spicy sumptuously sausagey pasta. A true winter warmer with the added garnish of smug warmth from the Pangrattato (home made breadcrumbs doesn’t sound as smug inducing). Utterly delicious and wonderfully winter warming.

Creamy Sausage and Chilli Rigatoni

With home made Pangrattato (‘breadcrumbs’ definitely doesn’t sound as swanky)

Over to Rose:

Now I know, I’ve done a few sausage pasta recipes recently on my instagram page but I just think there’s nothing quite as lovely as saucy sausage pasta.

This week’s heavenly recipe is a spoonable snog in a bowl…erm… that’s a weird way to describe it, but it really is some seriously sexy pasta!!!!!

Ingredients

Olive oil
Cracked black pepper
400g Rigatoni
2 pieces of stale bread
Olive oil
Flaked sea salt
4 good quality Sausages
Garlic cloves, crushed
1 tablespoon tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon chili flakes
400ml Passata
1 teaspoon brown sugar
100ml cream
100g Parmesan cheese and extra to serve. Chopped basil

Method

Creamy sausage and chilli rigatoni
Serves 4

In a pan of boiling salted water, cook the rigatoni until al-dentè (about 9 minutes)

Make a pangrattato (posh word for breadcrumbs) using 2 pieces of stale bread blitzed up into breadcrumbs with a little olive oil, then lightly toast them in a pan with some flaked seasalt. Set aside for when you serve.

In a non stick pan, heat a little olive oil. Squeeze the sausages out of their skins and crumble them up using a spatula. Cook until the sausage is starting to brown but not crispy.


Add the crushed garlic.


Turn the heat down and stir in a tablespoon of tomato puree.


Add 1 teaspoon dried oregano, 1 teaspoon dried basil and 1 teaspoon chilli flakes, then the passata.


Add 1 teaspoon brown sugar and let this all simmer for a minute or two.


Now add 100ml of cream, stir and season to taste.


Grate 100 grams of parmesan cheese into the sauce.
Now transfer the cooked Rigatoni, and a small amount of the pasta water into the sauce and stir.

Add the chopped Basil and Pangrattato and serve with extra Parmesan.

Enjoy! Moml x

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