Browned sausage in a rosy tomato-cream sauce hugging rigatoni

$7.75/serving$7.80at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• rigatoni200 g
• Italian sausage (mild)350 g
• on the vine tomato4 ea
• whipping cream1/2 cup
• yellow onionhalf an onion
• garlic3 cloves
• parmesan cheese1/2 cup, grated
• basil leavesa handful

Method

1Prep

• •Squeeze the sausages out of their casings into a bowl.
• •Chop the tomatoes into 1/2 inch pieces.
• •Finely dice half of the onion.
• •Mince the garlic.

2Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the rigatoni 10 to 12 minutes until tender.
• •Scoop out 1/2 cup of the pasta water, then drain.

3Brown the sausage

• •Meanwhile, heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the sausage and cook 5 minutes, breaking it into bite-size pieces, until browned.
• •Add the onion and garlic and cook 2 minutes until softened.

4Make the sauce

• •Add the tomatoes and cook 5 minutes, mashing with the spoon, until they collapse into a sauce.
• •Pour in the cream and simmer 2 minutes until rosy and slightly thickened.
• •Season to taste with salt and pepper.

5Toss and plate

• •Add the drained rigatoni to the sauce.
• •Toss 1 minute, loosening with reserved pasta water until the sauce clings.
• •Divide between two bowls.
• •Top with the parmesan and garnish with the basil.