Recipes
Beat the Budget's Sausage and Tomato Rigatoni
Turn some simple ingredients into a tasty mid-week meal!
Turn some simple ingredients into a tasty mid-week meal!
Cook: 25 Mins
Serves: 4
Price: £1 per serving
Nutritional Information
Each 338g serving contains
Energy
9177kj
649kcal
9177kj
649kcal
32%
Fat
26.7g
26.7g
High
38%
38%
Saturates
8.5g
8.5g
High
43%
43%
Sugars
6.8g
6.8g
Low
8%
8%
Salt
166g
166g
Med
28%
28%
of your reference intake.
Typical energy values per 100g:
2715kj/649kcal
Typical energy values per 100g:
2715kj/649kcal
Ingredients
400g Pork sausages, de-cased
8 tbsp Tomato puree
2 slices stale white bread, for breadcrumbs
320g Rigatoni
75g Cavolo nero, removed from stem & torn
1 tbsp Olive oil
Salt & Pepper
Method
1
Remove the tough stem of the cavolo nero and tear into bite-sized pieces. Set aside a few pieces to finely chop for the breadcrumbs.
2
Blend the stale bread until you get a breadcrumb consistency. Add into a pan with the remaining oil and finely chopped cavolo nero. Toast until golden and crispy. Set aside.
3
After removing the casing of the sausages, use your hands to break into small balls.
4
In a large/deep non-stick frying pan, add a small drizzle of olive oil (around ½ tbsp). Increase the heat to high and add the balls of sausage into the pan. Leave to brown for around 3 minutes.
5
Once browned, rotate the meat and reduce the heat. Use your spatula to break the meat apart, into a mince-like consistency. Add the tomato puree & cavolo nero into the pan and continue to stir. Season with black pepper.
6
Meanwhile, add the rigatoni to boiling water, setting a timer to 1 minute minus the packet time (9 minutes).
7
After around 5 minutes of frying the tomato puree, it should darken (not burn). Add two ladles of pasta water into the pan and reduce the heat. When your pasta timer goes off, transfer the pasta into the pan and loosen as necessary with pasta water. Serve and enjoy!