Green Sausage Ragu

To serve 4-6 people.

INGREDIENTS

Sausages - 6-8 sausages

Wild Garlic - 1 large handful

Spinach - 1 large handful

Mascarpone Cheese - 2 Tbsp

Cream - 80ml

 INSTRUCTIONS

1. Start by removing the skins from the Sausages.

2. Then, blanch a handful of Spinach and Wild Garlic in some boiling water for around 20 seconds.

3. Drain the Wild Garlic and Spinach, and add them to a blender.

4. Add some Mascarpone Cheese, Cream, and season.

5. Blend the Sauce until it is smooth, then pour it out into a bowl ready to use.

6. Place a high walled frying pan on a medium heat, and add a small dash of Olive Oil.

7. Also, season a pan of water and bring it to the boil, then, pop in the Rigatoni Pasta.

8. Throw the Sausages in the frying pan, season, and start to break them up*

*we want the sausage almost like a mince meat

9. Cook the Pasta for 2 minutes less than the cooking time on the packet.

10. Then add the Rigatoni to the Sausage, once it has some colour and caramelisation.

9. Add some of the green Sauce, and a small splash of the Pasta cooking water.

10. Mix, and toss everything together until the Rigatoni is coated in the Sausage and Sauce.

11. Add some of the Pasta to a plate, finish with Parmesan, and serve.

Enjoy