Yields4 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins
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Spicy Sausage Rigatoni

Ingredients

 400 g Rigatoni
 400 g Can chopped tomatoes
 ½ Dry white wine
 ½ cup Chicken stock
 2 tbsp Extra virgin olive oil
 2 Garlic cloves, finely chopped
 2 Red chillies, finely chopped
 2 Baby fennel bulbs, chopped
 2 tsp Oregano leaves, finely chopped
 2 tsp Caster sugar
 Grated pecorino to serve
 Shredded flat-leaf parsley, to serve

Method

1

Heat oil in a frypan over medium heat. Add D'Orsogna Csabai Salami, stirring until browned. Add garlic, chilli and fennel the continue to cook until fragrant. Increase heat to medium-high, add wine, tomatoes, chicken stock, oregano and sugar, stirring. Bring to boil, then reduce to a simmer and cook for 15 minutes until slightly thickened.

2

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain well and return to the pan with the sauce and toss until well combined.

3

Divide pasta among serving bowls, then top with pecorino and shredded parsley.

Ingredients

 400 g Rigatoni
 400 g Can chopped tomatoes
 ½ Dry white wine
 ½ cup Chicken stock
 2 tbsp Extra virgin olive oil
 2 Garlic cloves, finely chopped
 2 Red chillies, finely chopped
 2 Baby fennel bulbs, chopped
 2 tsp Oregano leaves, finely chopped
 2 tsp Caster sugar
 Grated pecorino to serve
 Shredded flat-leaf parsley, to serve

Directions

1

Heat oil in a frypan over medium heat. Add D'Orsogna Csabai Salami, stirring until browned. Add garlic, chilli and fennel the continue to cook until fragrant. Increase heat to medium-high, add wine, tomatoes, chicken stock, oregano and sugar, stirring. Bring to boil, then reduce to a simmer and cook for 15 minutes until slightly thickened.

2

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain well and return to the pan with the sauce and toss until well combined.

3

Divide pasta among serving bowls, then top with pecorino and shredded parsley.

Spicy Sausage Rigatoni