Tomato Sausage Rigatoni by Hannah Mai

Discover Hannah Mai’s comforting Creamy Tomato Sausage Rigatoni, a rich and rustic pasta dish perfect for busy weeknights. Made with juicy butcher’s sausages, sweet cherry tomatoes, and Napolina’s Chilli & Garlic Flavour Booster, this recipe delivers bold flavour in a silky cream sauce. Finished with fresh basil and Parmesan, it’s ready in under 30 minutes and guaranteed to satisfy.

Method:

Start by finely slicing the garlic and halving the cherry tomatoes.
Remove the skin from the sausages and pinch the meat into small, rough meatballs (no need to roll them smooth – rustic pieces add a nice texture here.
Heat a drizzle of olive oil in a large frying pan with high sides. Once hot, add the sausage pieces and fry until nicely browned on all sides.
Add the sliced garlic and cook gently for a minute until fragrant. Add the halved cherry tomatoes with a splash of water. Cook until the tomatoes begin to soften and break down, around 2-3 minutes on medium heat.
Pour in the white wine to deglaze the pan, scraping up any caramelised bits. Stir in the Napolina Chilli and Garlic Flavour Booster and let it cook out for a minute.
Add the double cream and stir until combined into a smooth sauce. Taste and adjust the seasoning.
Meanwhile, cook the Napolina Rigatoni in a large pan of salted boiling water until al dente. Reserve a cup of the pasta cooking water.
Stir the fresh basil leaves into the sauce until just wilted. Add the drained pasta to the sauce, along with a splash of the reserved pasta water if needed. Toss until the pasta is well coated and the sauce is glossy.
Divide your Tomato Sausage Rigatoni between bowls and finish with freshly grated Parmesan or Pecorino and a little cracked black pepper.