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Red hot ragu

Monday - August 13, 2018 11:18 am , Category : RECIPES

Ingredient:
375 g (12 oz) rigatoni other tubular pasta
60 g (2 oz) parmesan cheese, coarsely grated
3 tbsp chopped parsley, or 175 g (6 oz) young spinach leaves, shredded

Sauce:
500 g  (1 lb) good-quality pork sausages with herbs
A little olive oil
3 garlic cloves, crushed
2 small red chillies, halved, cored, and finely chopped
2×400 cans chopped tomatoes
1 large onion, finely chopped
1 good tbsp sun-dried tomato puree
1 tbsp chopped fresh basil
½ -1 tsp caster or granulated sugar, to taste 
Salt and black pepper

Method:
Make the sauce: cut long slits in each sausage and remove the skins.

Heat a little oil in a non-stick frying pan and add the garlic and sausagemeat. Fry over a medium heat for about 4-5 minutes, braking the meat up with a wooden spatula until it is brown, with a minced pork consistency. Stir in the remaining sauce ingredients.

Bring to a boil, cover, and simmer gently for 40-50 minutes or until the sausagemeat is cooked. Cheek the seasoning.

Meanwhile, cook the pasta in boiling salted water according to packet instruction until just tender.

Drain the pasta and mix it into the sauce in the pan with half the Parmesan, then check the seasoning again. Scatter the parsley and remaining Parmesan over individual servings.
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