Rigatoni with garlicky sausage

    Rigatoni with garlicky sausage

    32saves
    45min


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    About this recipe: Aubergine can contribute succulent texture to pasta sauces. Here, the aubergine provides the perfect complement to tasty Toulouse sausage and olives, simmered with canned cherry tomatoes and fresh herbs. Tossed with chunky pasta, the result is a speedy well-balanced meal that tastes terrific.

    Ingredients
    Serves: 4 

    • 300 g (10½ oz) rigatoni or other chunky pasta shapes, such as lumache (snails)
    • 250 g (9 oz) Toulouse sausages
    • 2 tbsp extra virgin olive oil
    • 1 large red onion, roughly chopped
    • 3 garlic cloves, crushed
    • 1 aubergine, diced
    • 3 small courgettes, diced
    • 2 cans cherry tomatoes or chopped tomatoes, about 400 g each
    • 2 tsp chopped fresh oregano
    • 30 g (1 oz) black olives, stoned
    • 3 tbsp chopped fresh flat-leaf parsley
    • salt and pepper
    • To serve
    • fresh oregano leaves
    • 4 tbsp freshly grated Parmesan cheese (optional)

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Cook the pasta shapes in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.
    2. While the pasta is cooking, grill the Toulouse sausages until browned, turning once. Cool slightly, then cut them into chunky slices and set aside.
    3. Heat the oil in a saucepan and fry the onion over a moderate heat for 2–3 minutes or until it begins to soften and colour. Add the garlic and sliced sausages, and continue to cook for a few minutes. Increase the heat, add the aubergine and courgettes, and cook, stirring, for 5 minutes or until the aubergine begins to soften.
    4. Pour in one can of tomatoes, with the juice. Drain the juice from the second can into the pan (reserve the tomatoes), then stir in the oregano and seasoning to taste.
    5. Cover and simmer gently, stirring occasionally, for 15 minutes or until the aubergine is tender. Add the olives and the reserved tomatoes and stir well. Cover the pan again and cook for a further 5 minutes.
    6. Finally, mix in the pasta until it is thoroughly coated. Stir in the chopped parsley. Serve immediately, sprinkled with oregano leaves and Parmesan, if liked.

    Some more ideas

    Use prime-quality high-meat-content pork sausages, or turkey or chicken sausages, instead of Toulouse. * For a vegetarian sauce, replace the sausages with chickpeas. Soak 100 g (3½ oz) dried chickpeas overnight, then cook them in boiling water for about 45 minutes or until tender. (Alternatively, use 1 can chickpeas, about 400 g, drained.) Add the chickpeas to the sauce at the last moment to ensure they keep their shape. Omit the oregano. Stir in 15 g (½ oz) rocket leaves instead of the parsley, and serve immediately before the rocket has time to wilt.

    Plus points

    Aubergine is an ideal vegetable for adding bulk and fibre to a dish without adding calories. * The oil derived from olives is high in monounsaturated fatty acids. These are thought to assist in lowering cholesterol levels in the blood.

    Each serving provides

    calcium, copper * A, B1, B6, C, E, niacin, iron, potassium, selenium * folate

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