Ingredients:
- Delnevo’s pomodoro sauce
- 250g Rigatoni pasta
- 3 tbsp EVOO
- 80g Italian sausage
- 40g Nduja - spicy Calabrian sausage *optional
- Garlic 3 cloves minced
- 1/2 shallot finely sliced
- 130ml white wine or vegetable stock
- 50g Parmesan
- Maldon rock Salt
- Black pepper
Serves 2
Method;
- Bring a large pot of water to boil, season with salt and cook rigatoni for recommended time, minus 1 minute.
- While the rigatoni is cooking, heat the olive in large frying pan on high heat for 1 minute. Add the sausage meat and season with pepper.
- Break up and cook for 3 minutes until meat is uniformly cooked.
- Add the shallot, garlic, salt and pepper and cook for a further 2 minutes.
- Add the white wine, deglaze the pan and reduce liquids by half.
- Add Delnevo’s pomodoro sauce, reduce to a low heat and bring to a simmer.
- Keeping one cup of pasta water aside, drain the rigatoni and add to the sauce with the N'duja and parmesan.
- Turn the heat up high and toss well, adding the required amount of pasta water to finish cooking and reach a nice, creamy consistency.
*To add an extra kick, drizzle with Delnevos Chilli Oil and serve
