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