RIGATONI AND SALSICCIA

prep time: 5 mins
cooking time: 15 mins
Recipe source: THE LITTLE ITALIAN COOK

ingredients

• 2 garlic cloves

• 2 tablespoons tomato paste

• 6 Italian sausages (squeezed out of their casing)

• 1 punnet cherry tomatoes, halved

• 8 basil leaves

• 3 tablespoons olive oil

• Splash white wine (optional)

• 350g rigatoni

• BIPPI ITALIAN STYLE CHILLI (MILD, HOT, OR MEDIUM)

• 2 tablespoons pecorino cheese

• 2 tablespoons parmiggiano

METHOD

1. Heat oil, add garlic then tomato paste

2. Add sausage and cook til golden, add in cherry tomatoes, torn basil leaves and splash white wine (optional)

3. In the meantime cook your pasta in salted boiling water. Add pasta water to the sausage mixture if drying up too much

4. Add the pasta into the pan with the sausage and cherry tomatoes and more water if needed.

5. Turn off heat add pecorino and parmiggiano cheese

6. Mix through and serve

7. Top with the BIPPI ITALIAN STYLE chilli strength of your choice