spicy sausage rigatoni

Turn those extra chipolatas into a fantastic pasta dish with peppers and a kick of chilli

serves 4, ready in 30 mins

2tsp rapeseed oil
1 onion, chopped 1 clove garlic, crushed
4 Extra Special Classic Pork Chipolata Sausages (left over from the 375g pack)
100g white mushrooms, roughly chopped
1 Grower's Selection Green Pepper (from a 3-pack), sliced
½ tsp chilli flakes
400g tin chopped tomatoes
300g rigatoni
15g Parmesan, grated
10g basil leaves

Heat the oil in a pan and fry the onion on a low heat for 6-8 mins, until starting to brown. Add the garlic and cook for 1 min more.

Slice down the length of each sausage and scrape out the meat, discarding the skins.

Add the meat to the pan, breaking up with the edge of a wooden spoon, and fry for 5 mins until browned. Add the mushrooms and pepper and cook for 3 mins.

Sprinkle over the chilli flakes and season with black pepper. Stir in the tomatoes and 100ml water. Bring to a simmer and cook for 10 mins, or until thickened.

Meanwhile, cook the rigatoni according to the pack instructions. Drain and tip into the sauce, stirring to coat.

Divide between 4 bowls and serve topped with the Parmesan and basil