Browned sausage and bell peppers in tomato sauce, crisp garlic baguette

$4.25/serving$4.50at the cheapest of your stores this week · 11 ingredients on sale

Ingredients

• pork sausage400 g
• rigatoni200 g
• bell pepper2 ea
• yellow onion1 ea
• garlic4 cloves
• roma tomato (chopped (or 1 can crushed))4 ea
• olive oil1 tbsp
• oregano1 tsp dried
• parmesan cheese40 g
• butter2 tbsp
• baguette1 ea

Method

1Prep

• •Squeeze the sausage out of its casings.
• •Slice the peppers and onion into 1/4 inch strips.
• •Mince 3 of the garlic cloves.
• •Chop the tomatoes into 1/2 inch pieces and grate the parmesan.
• •Salt a large pot of pasta water and bring it to a boil.

2Sauce

• •Heat the olive oil in a wide pan over medium-high.
• •Add the sausage and brown in crumbles without stirring much, 5 minutes until it catches colour.
• •Add the peppers and onion and cook 6 minutes until soft and browned at the edges.
• •Stir in the garlic and oregano and cook 30 seconds until fragrant.
• •Add the tomatoes and simmer 12 minutes until thickened.

3Pasta

• •Meanwhile, cook the rigatoni 1 minute short of package time.
• •Reserve a mug of pasta water, then drain the rigatoni.

4Garlic baguette

• •Heat the oven to 400F.
• •Mince the remaining garlic clove and mash it into the softened butter.
• •Split the baguette lengthwise and spread the garlic butter over the cut sides.
• •Bake 8 minutes until golden and crisp.

5Plate

• •Toss the rigatoni through the sauce with a splash of pasta water.
• •Divide into bowls and garnish with parmesan.
• •Serve the garlic baguette on the side.