Rigatoni with Italian Sausage and Spinach Ragu
Warm up your winter with this rich and tasty pasta dish made with a red wine and Italian sausage ragu.
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
INGREDIENTS
1 large onion
4 cloves garlic
500g Italian pork sausages
1 tablespoon olive oil
1 cup dry red wine
750ml tomato passata
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
80g spinach leaves
500g rigatoni pasta
grated parmesan cheese, for serving
METHOD
Chop the onion and garlic and slice the sausages.
Heat the oil in a large saucepan and sauté onion and garlic until softened. Add sausages and cook, stirring until well-browned.
Add wine and passata and bring to the boil. Simmer for 20 minutes until reduced and thickened.
Stir in extra virgin olive oil, spinach and season to taste, stirring until spinach wilts.
Meanwhile, cook pasta in a large pot of salted boiling water until al dente.
Drain and toss through sauce.
Serve sprinkled with parmesan cheese.
