Sausage & courgette rigatoni

Sausage & courgette rigatoni

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2
Chunky pasta tubes with a meaty, garlicky sauce and a good dollop of mascarpone - this is classic comfort food at its best

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal820
  • fat48g
  • saturates24g
  • carbs67g
  • sugars9g
  • fibre4g
  • protein26g
  • salt19g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 good-quality pork sausages (we used Cumberland)
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ small fennel bulb, trimmed of any green and diced, any leafy fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • ½ onion, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 fat garlic clove, finely chopped
  • 200g rigatoni
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g mascarpone
  • 1 medium-large courgette, grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 tbsp toasted pine nuts (optional), to serve
  • 1 tbsp grated Parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Take the skins off the sausages and break the meat into small chunks. Heat the oil in a non-stick frying pan and fry the sausagemeat until really golden and crispy, breaking up the meat with a wooden spoon as you cook, so the end result is a bit like chunky mince. Scoop out the sausagemeat with a slotted spoon, leaving the sausage oil in the pan, then add the fennel, onion and garlic. Fry gently for about 10 mins until the veg are softened but not coloured. Add a splash of water if it starts to catch.

  2. Bring a large pan of water to the boil, add the pasta and cook following pack instructions until al dente. Drain the pasta, saving a ladleful of the water.

  3. Put the frying pan back on the heat and stir in the lemon zest, juice, mascarpone, courgette and reserved pasta water. Bubble for 2 mins, then stir in the rigatoni with the sausagemeat. Season, scatter over any fennel fronds, some toasted pine nuts (if you like) and a little grated Parmesan. Scoop straight from the pan into pasta bowls.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (3)

CDA84's picture
5

Love this recipe, we regularly make this now. Simple and is an easy way to get some veg into the family. I used the zest of the whole lemon, and have found that the quantity of lemon juice often changes depending on your lemon. Sometimes I have used half, others the whole thing depending on size and even where the lemon came from. I would recommend adding half the lemon juice, and working up to your own taste.

ahrb's picture
3.75

This was delicious, particularly good leaving the fennel slightly crunchy. In an attempt to make it a little healthier I doubled the fennel and trebled the courgette (which I spiralised rather than grated) and reduced the pasta to about 60g per person which was plenty. Taking note from the comment below I also halved the lemon which was just right. I'll definitely make this again.

ginny0150's picture
1.25

Very disappointed with this recipe. I should have known better really and added the lemon juice gradually because the juice of a whole lemon is far too much and the overriding taste of the dish was just lemon. I couldn't taste the fennel at all and it took far longer than 10 minutes to cook - more like 20.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…