Riccioli with Spicy Sausage Sauce Recipe

Ingredients

1 chilli
3 garlic cloves
400g tin of cherry tomatoes
500g riccioli pasta
400g cumberland sausages
50g grated Parmesan

Prep: 5 mins | Cook: 25 mins

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Method

1. Fill and boil your kettle. Slice the chilli in half lengthways. Finely chop it, scooping out the white pith and seeds if you prefer less heat. Peel, crush or finely grate the garlic. Chop the sausages into large chunks.

2. Warm 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the sausages and fry for 8 mins, turning often, till golden brown all over.

3. Turn down the heat and add the chilli and garlic. Fry for 2 mins, stirring, till fragrant. Tip in the cherry tomatoes. Season with a pinch of salt and pepper.

4. Bring the mixture to a boil then lower the heat and simmer gently for 10 mins till it has thickened a little. Taste and add a pinch more salt, pepper or sugar, if you think it needs it.

5. Bring the mixture to a boil then lower the heat and simmer gently for 10 mins till it has thickened a little. Taste and add a pinch more salt, pepper or sugar, if you think it needs it.

6. Meanwhile, place a large pan on a high heat. Pour in the hot water from the kettle. Season with a generous pinch of salt. Add the pasta and cook for 10-12 mins till the pasta is tender but still has a little bite.

7. When the pasta is ready, scoop a mugful of water out of the pan (mind your fingers or use a ladle). Drain the pasta then add it to the tomato sauce. Mix the pasta and sauce together, trickling in a little pasta water if it seems too dry.

8. Divide the pasta between 4 warm plates. Serve topped with the Parmesan cheese.