Name: Rigatoni with spicy pork sausages
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram thin spicy pork sausages; 75 gram rigatoni pasta; 1 brown onion (150g), chopped finely; 1 clove garlic, crushed; 500 gram bottled tomato and basil pasta sauce; 1/2 cup (75g) seeded black olives; 100 gram baby rocket leaves; 1/3 cup (25g) grated parmesan cheese

Rigatoni with spicy pork sausages

Delicious and authentic Italian-style rigatoni with spicy pork sausages from Australian Women's Weekly.

Ingredients

300 gram thin spicy pork sausages

75 gram rigatoni pasta

1 brown onion (150g), chopped finely

1 clove garlic, crushed

500 gram bottled tomato and basil pasta sauce

1/2 cup (75g) seeded black olives

100 gram baby rocket leaves

1/3 cup (25g) grated parmesan cheese

Method

1.Cook sausages in large frying pan until browned and cooked through. Drain on absorbent paper; slice thickly.

2.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain, reserving ½ cup of the cooking liquid.

3.Cook onion and garlic in same frying pan until onion softens. Add sauce, sausages and olives; simmer, uncovered, stirring, until hot.

4.Combine pasta, sauce and reserved cooking liquid in pan; add rocket, toss gently. Serve topped with cheese.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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