Calabrian Sausage Rigatoni
Creamy, mildly spicy rigatoni with crispy Calabrian sausage, spinach and mascarpone in a tomato-puree sauce.
| prepBring a large pot of salted water to the boil | ||||||
| Calabrian sausage meat, torn into chunks (most of the 4 sausages) | Fry sausage in oil, medium, until crisp | Add garlic, chilli, salt & pepper | Stir in tomato puree & ladle of pasta water | Wilt in spinach, melt in mascarpone | Toss pasta in sauce with Parmesan & parsley | Plate, top with reserved crispy sausage |
| Olive oil | ||||||
| 2 cloves garlic, finely sliced | ||||||
| Chilli flakes (optional) | ||||||
| Salt | ||||||
| Pepper | ||||||
| Tomato puree | ||||||
| Baby spinach | ||||||
| Mascarpone | ||||||
| 250 g rigatoni | ||||||
| 15 g Parmesan | Boil rigatoni, add before done | |||||
| Parsley, chopped | ||||||
| Crispy sausage, set aside for topping (about a third of the cooked sausage) | ||||||
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