Pasta with a delicious meaty and creamy sauce from Claire Thomson
Ingredients
- 1 tbsp oil
- 1 onion finely diced
- 6 in plain pork sausages meat squeezed out of casing
- 4 garlic cloves finely sliced or chopped
- 1 x 400g tin good- quality chopped tomatoes
- 1/2 tsp freshly grated nutmeg
- a good pinch chilli flakes or more to taste
- 150 g mascarpone
- 500 g rigatoni pasta
- parmesan freshly grated, to serve
Servings:
Instructions
- In a pan over a moderate heat, cook the onion in the oil for around eight minutes until soft but not coloured. Add the sausage meat and fry for two to three minutes, browning off the meat in places, then add the garlic and cook for another minute or two more until fragrant.
- Add the tomatoes, nutmeg, chilli flakes and a big pinch of salt, stirring well, then lower the heat and cook gently for around 10-15 minutes, stirring every now and then, and adding a splash of water if necessary, until the sauce is rich and tastes good.
- Add the mascarpone to the pan and stir well to melt and combine. Check the seasoning, adding more salt and possibly chilli, to taste. Remove from the heat and keep warm.
- Boil the pasta according to the packet instructions, then drain it, and reserve a cup of the well-salted cooking water.Mix the cooked pasta through the still warm sauce in the pan, adding a slosh of cooking water, if necessary, to loosen the sauce once the pasta is added.
- Serve immediately with freshly grated Parmesan at the table.
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