Rigatoni with Italian Sausage

Rigatoni with Italian Sausage

By Steve Robinson

Rigatoni with Italian Sausage

Serves 4


  • 1pkt Otway Pasta Company Fresh Rigatoni – 400g
  • 2 tbsp olive oil
  • 300g Italian sausage, skins removed
  • 200g tomato puree
  • 30g parmesan, freshly grated
  • 2 tbsp chopped parsley
  • Salt and pepper to taste


  • Put a large pot of water on to boil and frying pan on medium heat.
  • Add 1 tbsp olive oil, add the chopped onion fry for 2-3 minutes.
  • Add the Italian sausage, fry and and break up into similar sizes to the rigatoni.
  • Once the sausage is cooked through add the tomato puree and bring to a low simmer.
  • Add rigatoni to boiling water and cook for 3.5 minutes. Once cooked drain and add to the pasta sauce. At this point if you would like a looser sauce add some of the pasta water.
  • Turn off heat and let rest for 1 minute. Add grated parmesan, remaining olive oil, parsley and salt and pepper to taste Gently toss to combine. Enjoy!

Download the recipe.