Using a deep frying pan, heat a drizzle of oil on medium-high heat. Add the onions and garlic, and add cut pieces of sausage to the pan and fry until browned, breaking it up with a wooden spoon (make sure you leave some of the sausages in decent chunksize).
Cook the rigatoni according to instructions until 'al dente'.
Add the cooked pasta to the frying pan and mix well, add chopped tomatoes, tomato paste, spices and dried herbs. Continue mixing gently.
Allow to cook for 10 minutes on a medium heat while stirring intermittently.
To serve, grate some Parmesan and drop a fresh basil leaf on top!
1 packet of Porky Lights Premium Chicken Sausages (removed from casings)
200 grams rigatoni pasta
1 tbsp olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1 can diced tomatoes, undrained
1 tbsp tomato paste
1 tsp dried basil
1/2 tsp salt
PINCH of chilli flakes
PINCH of black pepper
Grated Parmesan cheese for serving
Molly Cunningham wants to help individuals to gain food freedom, break free from fad diets and move towards sustainable habits in order to completely transform your mind and body. As a qualified nutritionist, Molly’s recipes are simple yet delicious made in Air fryers, slow cookers and even one pan wonders!
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