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.
