Recipes
Sausage and mushroom rigatoni
These ‘cheats’ meatballs make this dish such a winner – it’s packed with flavour, is ready in a trice and will be devoured in an instant.
These ‘cheats’ meatballs make this dish such a winner – it’s packed with flavour, is ready in a trice and will be devoured in an instant.
Cook: 35 Mins
Serves: 4
Price: £1.04 per serving
Nutritional Information
Each 498g serving contains
Energy
12868kj
618kcal
12868kj
618kcal
31%
Fat
22.4g
22.4g
High
32%
32%
Saturates
8g
8g
High
40%
40%
Sugars
7g
7g
Low
8%
8%
Salt
0.75g
0.75g
Low
13%
13%
of your reference intake.
Typical energy values per 100g:
2584kj/618kcal
Typical energy values per 100g:
2584kj/618kcal
Ingredients
4 Sausages
2 tbsp Olive Oil, plus extra for serving
350g Dried Asda Rigatoni
2 x 250g packs Chestnut Mushrooms, thickly sliced
1 Large Red Onion, finely chopped
4 Garlic Cloves, finely chopped
8 tbsp Reduced Fat Crème Fraîche
Fresh Parsley, to serve (optional)
Method
1
Pinch the sausages out of their skins and into little balls. Use damp hands to roll them to a neater shape. Heat 1 tbsp of oil in a roomy pan and cook the sausage balls for 4–5 mins, until browned all over and just cooked through. Remove to a plate.
2
Cook the pasta in boiling salted water for 9 mins, or until al dente. While the pasta is cooking, heat the remaining 1 tbsp oil in the pan and add the chestnut mushrooms.
3
Fry for 4–5 mins until beginning to soften. Push to the sides of the pan and add the onion and garlic; cook gently for 2–3 mins or until softened. Add the sausage balls, stir everything together and cook until golden and cooked through – about another 2–3 mins. Add the sausage balls back to the pan and stir in the crème fraîche.
4
When the pasta is cooked, drain and reserve a cupful of the pasta water. Add the pasta to the sausage and mushroom mix along with 100ml pasta water. Stir well and heat through until piping hot, then serve with parsley.