Sausage & Pepper Rigatoni

To serve 2-4 people.

INGREDIENTS

Sausages - 250g

Bell Peppers - 1 large pepper

Onions - 1 average onion

Tomato Passata - 500g

Red Wine - 60ml

Fresh Basil - small handful

Rigatoni Pasta - 250g

Parmesan - as much as required

INSTRUCTIONS

1. To start, Thinly slice the Onion.

2. Then, thinly slice a bell Pepper, and cut the slices in half so they are around an inch long.

3. Place a frying pan on the hob, and add a dash of Olive Oil.

4. Lay in the Sausage.

5. Cook the Sausage gently, caramelising it on all sides evenly, for around 12 minutes.

6. Remove the Sausage, and add the Peppers and Onion to the pan.

7. Season, with Salt and Pepper, and sweat down the Vegetables.

8. Cook these out for around 10 minutes until soft, but without much colour.

9. Slice up the Sausage, and add it back into the pan.

10. Add red Wine to deglaze the pan, and reduce this to a syrup.

11. Once the Wine is reduced, add the Passata, a sprig of fresh Basil, and gently simmer for around 8 minutes, reducing it by a quarter.

12. While the Sausage and Peppers cook, add a saucepan of boiling water to a high heat.

13. Heavily Salt the Water, and add the Rigatoni Pasta.

14. Cook the Rigatoni for 2 minutes less than the cooking time on the packet, until almost el dente.

15. Once ready, remove the Basil sprig, remove a cup of the Pasta Water, drain off the Pasta, and return it to the saucepan.

16. Add enough Sauce to coat the Pasta, Tear in some Basil, and add a dash of the Pasta Water.

17. Toss the Pasta in the Sauce to mix thoroughly, emulsify, and finish the Pasta.

18. Add the Pasta to a plate, finish with a good grating of Parmesan, and serve.

Enjoy.