Rigatoni, Sausage & Grape Tomatoes

Ingredients

1 pkt San Remo Rigatoni

1 red onion, finely sliced

3 cloves garlic

1 long red chili, finely sliced 

500 gms Fresh Italian pork & fennel sausage

200 gms pitted green olives, cut in half

1 tablespoon fennel seed

1 bunch flat leaf parsley, finely chopped

1 bunch fresh basil

1 tablespoon capers

1 bay leaf

Extra Virgin Olive Oil

250 gms Butter

300 gms Grape tomatoes, cut in half

200 gms Parmesan

Method

Cook the pasta as per packet directions. Once cooked, strain the pasta, pour it back into the pot and stir the butter and parsley through it

In a hot frying pan with some olive oil, fry off the garlic, onion and chilli. Add a few basil leaves, olives and fennel seeds. Cut each sausage in half and squeeze out the meat from the sausage into little balls into the pan. Once the meat has browned slightly, add the tomatoes and the rest of the basil leaves.

Once the meat is cooked through, take the pan off the heat, pour in the pasta and stir it through the sauce.

To find more great pasta recipes, go to sanremo.com.au