Sausage Ragu with Mezze Maniche Rigate Yorkshire Pasta

Sausage Ragu with Mezze Maniche Rigate Yorkshire Pasta

Main courseServes 2

Hearty and budget friendly, this recipe from The Yorkshire Pasta Company can be tweaked for different diet types and doubled up to feed the freezer for a quick and satisfying supper. For more recipe inspiration and to buy their award-winning range online visit www.yorkshirepasta.co.uk

Ingredients

350g Mezze Maniche Rigate Yorkshire Pasta

3 tbsp olive oil

pinch of salt

1 finely chopped onion

2 crushed garlic cloves

1/4 tsp chilli flakes

1/2 tsp smoked paprika

2 rosemary sprigs, leaves finely chopped

2x 400g tins of chopped tomatoes

1/2 tbsp brown sugar

6 pork sausages

150ml whole milk

Grated parmesan to serve

 

Method

  1. Heat 2 tbsp of oil in a saucepan over a medium heat, add in the chopped onion with a pinch of salt for 7 minutes. Add the garlic, chilli, smoked paprika and rosemary then cook for a further minute.
  2. Pour in the two tins of chopped tomatoes and sugar, simmer for 20 minutes.
  3. Heat the remaining oil in a frying pan over a medium heat. Squeeze the sausage meat from the skins and stir to break it up, fry for 5-7 minutes until golden.
  4. Cook the pasta for 13 minutes, or shorter if you prefer a firmer ‘al dente’ texture.
  5. Taste the sauce and if it needs a more sweetening, add another 1/2 tbsp of brown sugar, if it is too sweet you can add some more chilli flakes or smoked paprika.
  6. Add the sausage meat and milk to the sauce, simmer for a further 5 minutes.
Tips – Double up on ingredients and once the sauce is made, allow to cool. Once cool transfer into portions and freeze – For a vegetarian option swap the pork sausages for some red lentils or some delicious portobello or wild mushrooms