Rigatoni Milano

A hearty pasta dish...found in the Australian Delicious Mag.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  red onions, sliced
• 500  g  good quality  Italian sausages (casing removed)
• 2  garlic cloves, crushed
• 1  tablespoon  chopped fresh rosemary leaf
• 1⁄4 teaspoon  dried chili pepper flakes
• 1  cup  tomato  passata
• 1  cup  beef stock
• 400  g rigatoni pasta
• 1⁄3 cup  chopped flat leaf parsley
• 100  ml  thickened cream
•  salt and pepper (to season)
• 80  g parmesan cheese, grated

Directions

1. Heat the oil in a large pan over medium heat.
2. Add the onion and cook, stirring occasionally, for 5 minutes or until light golden.
3. Add sausage meat and garlic to pan and cook for 3-4 minutes, breaking up the meat with a wooden spoon, until browned.
4. Add rosemary, chili, passata and stock.
5. Season, reduce heat to low and cook for 15-20 minutes.
6. Meanwhile cook pasta, drain and add to sauce.
7. Stir in parsley and cream just before serving.
8. Scatter with parmesan.