Name: Sausage ragu
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 3 tbsp olive oil; 1 onion, finely chopped; 2 large garlic cloves, crushed; ¼ tsp chilli flakes; 2 rosemary sprigs, leaves finely chopped; 2 x 400g cans chopped tomatoes; 1 tbsp brown sugar; 6 pork sausages; 150ml whole milk; 1 lemon, zested; 350g rigatoni pasta; grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve

Feed the family this hearty, low-cost sausage ragu with pasta. You can preserve the leftovers for later, and they will taste just same

Sausage ragu

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

589

kcal

Ingredients

3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
¼ tsp chilli flakes
2 rosemary sprigs, leaves finely chopped
2 x 400g cans chopped tomatoes
1 tbsp brown sugar
6 pork sausages
150ml whole milk
1 lemon, zested
350g rigatoni pasta
grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve

Directions

Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.
Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.
Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve