Uploaded May 2026 | Updated September 2026, 2 weeks ago

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Tomato, chilli, basil and crumbled sausage make a mouth-watering combination in this spicy sausage rigatoni. Punchy flavours that all work together SO WELL.😋

Ingredients
300 g (10.5oz) dried rigatoni pasta
2 tbsp olive oil
1 small onion peeled and finely diced
1 red pepper finely chopped
2 cloves minced garlic
1 red or green chilli finely chopped
400 g (14oz) good quality pork sausages
2 tbsp tomato puree paste
¼ tsp black pepper
½ tsp chilli flakes
1 tsp dried oregano
400 g (14oz) tin finely chopped tomatoes
¼ tsp salt optional – depending on the saltiness of your sausages
60 ml (1/4 cup) double (heavy) cream
Small bunch fresh basil sliced into strips
To Serve
Grated parmesan cheese

Instructions
✅Cook the pasta as per the pack instructions, then drain, reserving one cup of the pasta water.
✅While the pasta is cooking, heat the olive oil in a large frying pan over a medium-high heat.
✅Add the onion, red pepper, garlic and chopped chilli, and cook, stirring often, for 5 minutes, until the onion starts to soften.
✅Remove the skins from the sausages, then add the sausage meat to the pan. Fry for 5-6 minutes, breaking up the sausage meat with a wooden spoon, until browned.
✅Add the tomato puree, pepper, chilli flakes and oregano and stir together, then add in the tinned tomatoes. Bring to the boil and simmer for 5 minutes.
✅Give the sauce a taste and add a little salt if needed (you may not need it, depending on how heavily seasoned the sausages are).
✅Add the cooked pasta, cream and half of the basil. Stir together to combine. If you want to loosen up the sauce, add in splashes of the reserved pasta cooking water whilst stirring.
✅Heat for a further 1-2 minutes, to heat through the cream, then turn off the heat.
✅Serve topped with the rest of the fresh basil and some grated parmesan.