Friday, February 9, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 9th February 2024, Free Choice - all genres of music welcome

  Easy listening music and chat, Friday 9th February 2024, Free Choice - all genres of music welcome

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Tuesday, February 6, 2024

Words & Brush Recipe Corner: Spicy Sausage Rigatoni

Spicy Sausage Rigatoni

Published: Jan 15, 2024 by Nicky Corbishley 
kitchensanctuary. com

Tomato, chilli, basil and crumbled sausage make a mouth-watering combination in this spicy sausage rigatoni. Punchy flavours that all work together SO WELL. Using sausages instead of minced pork or beef in this meal adds extra flavour – due to the seasoning in the sausages. You can also change up the recipe when you want a change by using different flavour sausages.

PREP TIME10minutes 
COOK TIME20minutes 
TOTAL TIME30minutes 
CUISINEAmerican, British, Italian
SERVINGS4 Servings
CALORIES747 kcal


  • 300 g (10.5oz) dried rigatoni pasta
  • 2 tbsp olive oil
  • 1 small onion - peeled and finely diced
  • 1 red pepper - finely chopped
  • 2 cloves minced garlic
  • 1 red or green chilli - finely chopped
  • 400 g (14oz) good quality pork sausages
  • 2 tbsp tomato puree - paste
  • ¼ tsp black pepper
  • ½ tsp chilli flakes
  • 1 tsp dried oregano
  • 400 g (14oz) tin finely chopped tomatoes
  • ¼ tsp salt - optional – depending on the saltiness of your sausages
  • 60 ml (¼ cup) double (heavy) cream
  • Small bunch fresh basil - sliced into strips

To Serve

  • Grated parmesan cheese


  • Cook the pasta as per the pack instructions, then drain, reserving one cup of the pasta water.
    300 g (10.5oz) dried rigatoni pasta
  • While the pasta is cooking, heat the olive oil in a large frying pan over a medium-high heat.
    2 tbsp olive oil
  • Add the onion, red pepper, garlic and chopped chilli, and cook, stirring often, for 5 minutes, until the onion starts to soften.
    1 small onion,1 red pepper,2 cloves minced garlic,1 red or green chilli
  • Remove the skins from the sausages, then add the sausage meat to the pan. Fry for 5-6 minutes, breaking up the sausage meat with a wooden spoon, until browned.
    400 g (14oz) good quality pork sausages
  • Add the tomato puree, pepper, chilli flakes and oregano and stir together, then add in the tinned tomatoes. Bring to the boil and simmer for 5 minutes.
    2 tbsp tomato puree,¼ tsp black pepper,½ tsp chilli flakes,1 tsp dried oregano,400 g (14oz) tin finely chopped tomatoes
  • Give the sauce a taste and add a little salt if needed (you may not need it, depending on how heavily seasoned the sausages are).
    ¼ tsp salt
  • Add the cooked pasta, cream and half of the basil. Stir together to combine. If you want to loosen up the sauce, add in splashes of the reserved pasta cooking water whilst stirring.
    60 ml (¼ cup) double (heavy) cream,Small bunch fresh basil
  • Heat for a further 1-2 minutes, to heat through the cream, then turn off the heat.
  • Serve topped with the rest of the fresh basil and some grated parmesan.
    Grated parmesan cheese
For more instructions watch the video


This page was posted by Sputnik One 

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