Rich, Creamy, Cheesy Italian Sausage Rigatoni.
Its kinda like a posh Mac n’ Cheese, isn’t it?
I’ve always been a sucker for pasta. It’s quick, cheap and really satisfying.
Nowadays you can pick up a bag of reasonably priced fresh pasta in most supermarkets which not only makes the job faster, but it tastes a lot better.
Aldi and Tesco are the only versions I have tried, and both are quite tasty.
The Sausages are the next thing.
If you can’t get your hands on authentic Italian sausage, then simply pop into your local butchers
A lot of butchers are producing their own flavoured sausages, with some interesting combinations.
McGettigans in Donegal Town have the most impressive selection I have encountered, with varieties including Chilli and Chocolate, Lamb Rosemary and Plum, and Mango, Curry and Banana.
Go for something with either lamb or pork, seasoned with rosemary, thyme, red currant or a little chilli kick.
Italian Sausage Rigatoni
1 small onion (peeled and diced)
2 cloves Garlic (crushed and chopped)
2 Italian Sausages (or speciality butcher Italian style sausage is perfect)
4 mushrooms (sliced)
100ml White wine
4 tbsp Grana Padano
2 tbsp Chopped fresh Parsley
1 tsp Butter
Salt and pepper
Chop the sausages into slices and add to a non-stick pan with 1 tbsp olive oil over a medium heat. Cook for 5 minutes.
Add the butter, mushrooms, garlic and the onions and sauté gently until softened, then add the brandy and flambé. Add the white wine and reduce by 1/3.
Add the cream to the pan along with the both cheeses and stir well until melted (the cheese should thicken the sauce when it melts)
Add the cooked Rigatoni and chopped parsley and stir until well heated.
Top with extra grated Grana Padano if you wish.