Sausage Rigatoni

Jasmin Weston's Sausage Rigatoni.

Ingredients

1 tbsp olive oil
6 pork sausages, skins removed (e.g. Italian-flavoured or fennel-flavoured pork sausages)
300-350g rigatoni or other pasta
2 tbsp tomato paste
handful of fresh whole basil leaves, plus extra finely sliced leaves to serve
150ml thickened cream
125g freshly grated parmesan
sea salt and freshly ground black pepper

Method

Boil a large pot of salted water, add pasta when boiling and cook until al dente. Reserve one cup of the pasta water before draining.

Heat the live oil in a fry pan over medium heat.

Break up the sausage meat and add to the pan

Once the sausage is about 2/3 done, add the tomato paste and cook, stirring constantly, for 1-2 minutes

Add the basil leaves, cream, and a large portion of the Parmesan. Season with salt and pepper to taste. Stir to combine.

Once the pasta is al dente, drain (don't forget to reserver one cup of the pasta water) and add to the pan

Use the pasta water a bit at a time to loosen the sauce to the required consistency. Use the parmesan to thicken if required. 

Server topped with the remaining parmesan an sliced basil.

 

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Plate 8's

Plate Shovels

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Ingredients

Ingredients A
350g leftover cooked rice
5 dried shitake mushrooms
100g king oyster mushrooms
80g fresh button mushrooms
100g carrot
1 tbsp chopped garlic
3 tbsp green peas
4 tbsp vegetable oil for frying
1 egg
Ingredients B
1.5 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp vegan oyster sauce
2 tsp sesame oil
1/8 tsp ground white pepper
Ingredients C
1 tbsp fried garlic
1 tbsp chopped green onions

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Pork

 

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Figure 4

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Ingredients

Minced beef

Garlic powder

Dried oregano

Dried thyme

Smoked paprika

Dried parsley

Onion

Garlic

Tomato paste

Pasta shells

Apple cider vinegar

Thick cream

Salt and pepper 

Water or broth

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Chile flakes

 

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Ingredients:

20 g (1 ½ tbsp) Butter
30 g ( 1 ounce )Dark Chocolate 70% Cocoa ( Please use GOOD quality chocolate, DON'T use chocolate chips as they contain sugar ).
30 g ( 2 tbsp) Sugar
20 g ( 1½ tbsp) Room temp Milk ( Don't use cold milk )
45 g ( 4½ tbsp) All purpose flour
Pinch of Salt
Chocolate Chunks

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200g tofu
Cut in slices.
-1 Tbsp corn starch
-a pinch of salt
Toss around.
Fry in some oil until browned on each side.
Remove from the pan.
-2 scallions, slices
-a thumbsize piece of ginger, minced
-2 cloves garlic, minced
-1/2 red chili
Sauté for a few minutes.
-2 Tbsp soy sauce
-2 Tbsp syrup or sugar
-a splash of water
Let it bubble for 3-4 mins.
Add in the tofu and cook it until nice and glossy.
Serve with rice and veggies.

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