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One-pot sausage, rosemary and caramelised onion rigatoni

Don’t expect many leftovers from this dinner winner! - by Better Homes and Gardens
  • 24 Jul 2020
One-pot sausage, rosemary and caramelised onion rigatoni
Prep: 5 Minutes - Cook: 25 Minutes - Serves 6
Proudly supported by

Forget grilling snags or boiling spaghetti, this recipe is a game-changer. You squeeze the sausage filling into the pan, fry it up, then add tomato paste, cherry tomatoes and water. When it boils you pop the pasta in, too, giving it a cook and a stir. You’ll never go back!

Ingredients

600g thick beef sausages

1 small red onion, thinly sliced

1 Tbsp Cobram Estate Extra Virgin Olive Oil Robust Flavour

4 sprigs rosemary, leaves picked

1/2 cup caramelised onion relish

1/4 cup tomato paste

400g can cherry tomatoes in juice

1.2L water

500g dried rigatoni

Sea-salt flakes and freshly ground black pepper, to season

Grated parmesan and chopped flat-leaf parsley leaves, to serve

Method

  1. Squeeze sausage filling from skins into bite-sized pieces, directly into a large saucepan. Add onion, oil and rosemary and cook over high heat for 7 minutes, stirring occasionally, until sausage has browned.

  2. Stir in relish, tomato paste and cherry tomatoes. Add water and bring to boil. Stir in pasta and cover with a lid. Cook for 18 minutes, stirring every 4-5 minutes, or until pasta is al dente. Season. Serve with parmesan and parsley.

One-pot sausage, rosemary and caramelised onion rigatoni

One-pot sausage, rosemary and caramelised onion rigatoni

Photography Rob Palmer

You might also like:

Beef and rosemary sausage rigatoni

Sausage rolls with sage, apple and pistachio

Easy step-by-step Italian beef sausage macaroni

For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!

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