Sometimes inspiration just strikes. That sounds like a weird thing to say about a Spicy Sausage Rigatoni, but it’s true! My goal is to create a little corner of the internet full of dinner inspiration, with specks of wild experimentation and dishes I’ve tried to reinvent. Now, more than usual is a time for homemade dinner inspiration with simple, accessible ingredients.
That’s no disrespect to my Vegan Doner Kebab – cause that is a work of art that I am immensely proud of! Realistically though, how many of you have vital wheat gluten kicking around in the pantry? My guess is not very many!
On to the Spicy Sausage Rigatoni! Sausages are finding a resurgence during lockdown meals it seems – and rightly so, they are packed full of flavour, and when you remove them from their skins, you unlock even more possibilities. I’ve been on the hunt for gorgeous spicy Italian style sausages for ages, and well I can’t find any. So I went down the route of just making something with regular sausages – and adding the spice myself.
I’m not suggesting making spicy Italian sausages is as simple as removing the meat of chipolatas from its skins and adding some cayenne and nduja – but it can’t be much harder, can it? That’s a little joke for you there. But, for Spicy Sausage Rigatoni, JPLongland style, though, this method is perfect.
Ok, but how do you make this spicy sausage pasta?
First, you need to remove the sausages from their skins. Cook them up in a frying pan until all the pink has gone, it’ll take about 5 minutes. Then add the finely chopped onion and garlic and cook for another 5 minutes.
Whilst that cooks, blitz together your roasted red peppers (from a jar is perfect this recipe), sun-dried tomatoes (also from a jar) and nduja pasta (probably from a jar). As soon as the onions are soft and translucent and the smell of garlic fills the kitchen, tip the paste into the pan and add the cayenne pepper. Cook for 2 – 3 minutes – stirring frequently.
Then, add everything else (bar the cannellini beans). Give it a bit old stir – and allow to simmer for 20 minutes. Pop the pasta onto to cook to al dente at this point.
Next up – slice your tomatoes in half, smother in olive oil, and a tonne of salt and pepper and roasted ’em up for 20 minutes with the oven at 200 Celcius. I really enjoy the smokey, richness of the crisp roasted tomatoes with this dish – roast ’em good. You really want those dark crispy edges, I promise.
After your sauce has had it’s 20 minute simmering time, add the cannellini beans, and cook for 2 -3 minutes until the beans are warmed through. Drain the pasta and add to the pan and stir to combine. Top with those gorgeous juicy crispy tomatoes and a whole load of parmesan. Et voila, Spicy Sausage Rigatoni.
Enjoy your meal.
Spicy Sausage Rigatoni
- 6 chipolata sausages
- 1 large onion
- 4 cloves of garlic
- 2 roasted red peppers straight from a jar is perfect
- 5 sundried tomatoes
- 2 x 400 g tins of chopped tomatoes
- 250 ml chicken stock
- 2 tsp nduja paste
- 1 tsp cayenne pepper
- 1 large pinch chilli flakes
- 400 g tin of cannellini beans
- 3 sage leaves
- 500 g rigatoni
- 4 tomatoes
- Preheat your oven to 200 degrees Celcius
- Set a pan over medium-low heat with a glug of olive oil. Remove sausage meat from their skins, and add to the pan – break up the meat with a wooden spoon. Cook for 5 minutes – until all the pink has gone from the meat.
- Add finely chopped onion and garlic to the pan – and cook for a further 5 minutes until the onion is translucent and the garlic is fragrant. Fill a saucepan with water and bring to the boil.
- Blitz together the peppers, sundried tomatoes and nduja paste is a food processor and stir into the pan, add cayenne and cook for 2 minutes.
- Add the chopped tomatoes, chicken stock, sage leaves and chilli flakes. Stir to combine and season well with salt and pepper – allow to simmer and reduce for 20 minutes.
- Half the tomatoes, drizzle with olive oil and add a pinch of salt – roast for 20 minutes.
- Carefully add Rigatoni to the pan of water and cook to al dente – about 12 minutes.
- Remove the sage leaves from the sauce and then stir in the cannellini beans into the pan, cook for 2 – 3 minutes. Drain the rigatoni well, and then add to the sauce as well.
- Serve topped with roasted tomatoes, freshly grated parmesan and a small sprinkling of chilli flakes.