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Ingredients
- olive oil
- pork sausages 4, skins removed
- garlic 1 clove, sliced
- fennel seeds ½ tsp
- smoked paprika 1 tsp
- chilli flakes a pinch
- chopped tomatoes 1 × 400g tin
- red wine a splash (optional)
- parsley ½ a small bunch
- rigatoni 150g
Method
-
Step 1
Heat 1 tbsp olive oil in a non-stick pan. Pinch small pieces of sausage into the pan then cook until browned. Add the garlic and cook for a minute then add the spices and cook for another minute. Tip in the tomatoes and wine then simmer for 20 minutes. Stir the parsley in.
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Step 2
Cook the rigatoni following pack instructions then toss with the sauce.
Nutritional Information
- Kcals 702
- Fat 35.7g
- Carbs 74.3g
- Fibre 5.7g
- Protein 25.5g
- Salt 2.34g
