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
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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.
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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.
You might also like:
Beef and rosemary sausage rigatoni
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Easy step-by-step Italian beef sausage macaroni
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