Rigatoni Milano - cooking recipe

Ingredients

2 tablespoons olive oil
2 red onions, sliced
500 g good quality Italian sausages (casing removed)
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary leaf
1/4 teaspoon dried chili pepper flakes
1 cup tomato passata
1 cup beef stock
400 g rigatoni pasta
1/3 cup chopped flat leaf parsley
100 ml thickened cream
salt and pepper (to season)
80 g parmesan cheese, grated

Preparation

Heat the oil in a large pan over medium heat.
Add the onion and cook, stirring occasionally, for 5 minutes or until light golden.
Add sausage meat and garlic to pan and cook for 3-4 minutes, breaking up the meat with a wooden spoon, until browned.
Add rosemary, chili, passata and stock.
Season, reduce heat to low and cook for 15-20 minutes.
Meanwhile cook pasta, drain and add to sauce.
Stir in parsley and cream just before serving.
Scatter with parmesan.