Mushrooms, Sausage & Spinach Rigatoni
Cooking: 18 minutes
400g rigatoni pasta
400g raw pork or Italian sausages, skins removed (see tip)
2 tbs olive oil
1 long red chilli, chopped
200g button mushrooms, sliced
200g Portabella mushrooms, sliced
400g can cherry tomatoes
60g baby spinach leaves
Grated parmesan, to serve
- Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Roughly chop the sausage meat.
- Meanwhile, heat a deep, large frying pan over medium-high heat. Add 1 tablespoon oil and sausage meat, cook, stirring for 5 minutes or until just cooked through and lightly coloured. Transfer to a bowl, cover to keep warm.
- Add remaining oil to the hot pan, then add chilli and mushrooms, cook, stirring for 4-5 minutes or until mushrooms are tender. Return the sausage meat, then add cherry tomatoes and bring to a simmer. Simmer uncovered for 4-5 minutes or until sauce has reduced slightly.
- Drain the pasta and return it to the hot pan. Add the sauce and spinach and gently toss over low heat to combine. Season with salt and pepper and serve with parmesan.
Tip : Easiest way to remove the sausage casing is to snip the casing lengthways with kitchen scissors.