Feed the family this comforting, budget-friendly sausage ragu with pasta. You can freeze the leftovers for another time and it tastes just as good
Prep:5 mins
Serves 4
3 tbsp olive oil1 onion, finely chopped2 large garlic cloves, crushed¼ tsp chilli flakes2 rosemary sprigs, leaves finely chopped2 x 400g cans chopped tomatoes1 tbsp brown sugar6 pork sausages150ml whole milk1 lemon, zested350g rigatoni pastagrated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve
STEP 1Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.STEP 2Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.STEP 3Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
