Calabrian Sausage Rigatoni
A creamy, spicy rigatoni made with crumbled Calabrian sausage, tomato, mascarpone and wilted spinach.
| prepBring a large pot of salted water to the boil | ||||||
| Olive oil | Heat oil, garlic & chilli flakes | Squeeze in sausage meat, brown | Stir in tomato puree | Wilt spinach into sauce | Stir in mascarpone & parmesan | Toss pasta with sauce, parsley & pepper |
| 2 cloves garlic, finely sliced | ||||||
| Chilli flakes (optional - sausages are already spicy) | ||||||
| 4 Calabrian sausages | ||||||
| Tomato puree | ||||||
| Small bag baby spinach | ||||||
| Large tbsp mascarpone | ||||||
| 15 g parmesan | ||||||
| Handful parsley, chopped | ||||||
| Pepper | ||||||
| Salt | Boil water, cook rigatoni | |||||
| 250 g rigatoni | ||||||
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