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Member recipe

tomato sauce and rigatoni

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Serves 4

basic tomato sauce with sausage and rigatoni

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  • 3 1/2 floz olive oil
  • 1 onion chopped finely
  • 1 garlic clove, crushed
  • 2 x 400g chopped tinned toms (good quality)#400g good quality sausages
  • 1tsp fennel seeds
  • 8oz rigatoni
  • chopped basil


    1. Heat oil in a heavy based saucepan. Add the onion and cook for 3 mins, stirring. Add garlic, season and cook for 2 mins more.
    2. Add toms and bring to the boil, reduce the heat to a simmer and cook for 10 mins, stirring.
    3. Use a knife to split open the sausages, then squeeze out the meat. Tip into a separate frying pan. Cook for 5 mins, breaking up the sausage meat with the back of a wooden spoon. Stir in the fennel seeds and cook for 5 mins more until the meat is cooked through and golden brown. Pour over the tomato sauce and leave to simmer while you cook the pasta in a pan of boiling water.
    4. Drain the pasta reserving a little of the water. If the sauce looks dry add a little of water then serve the sausage sauce spooned over the pasta. Sprinkle with basil.

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