Quick and Easy, Simple & Delicious Smoked Veggie Sausage and Red Pepper Rigatoni

A mid-week meal that all the family will love

Prep time: 10 minutes

Cooking time: 20 minutes (or 30 minutes for a thicker sauce)

Serves: 4

Ingredients

• 1tbsp olive oil
• 2 shallots, diced 
• 2 red onions, diced
• 1/2 tbsp dried rosemary
• 1/2 tbsp dried thyme
• 3 garlic cloves, diced
• 12 veggie sausages, cut in to bite-sized chunks
• 3 red peppers, cut in to bite-sized chunks
• 2 tbsp smoked paprika 
• 1x 400g tin chopped tomatoes 
• 3 tbsp tomato purée
• 400g rigatoni pasta
• Parmigiano Reggiano, to grate over 
• Salt and pepper, to taste

Method

• Bring a saucepan of water with ½ tsp salt up to the boil
• Place the sausages on a baking tray in the centre of the oven and cook according to instructions on the packaging (if cooking from frozen that’s probably around 180C / fan 160C / gas mark 4 for 15 minutes)
• Add the pasta to the saucepan and boil for approximately 12 minutes, or “al dente”
• While the pasta cooks, heat the olive oil in a large frying pan on medium-high heat and add the shallots, onion, peppers and herbs, stir then cook for 5 minutes (until the onion is soft to the touch). Add the garlic and paprika and cook for a further minute, stirring frequently
• Add the chopped tomatoes and tomato puree to the pan, season with salt and pepper, stir well then cook for a further 6 minutes on a lower (medium) heat
• When the pasta is ready, drain and add to the pan
• When the sausage is cooked, carefully remove from the oven and allow to cool slightly. Then transfer to a chopping board and using a knife and fork (to prevent burning yourself) slice into bite-sized pieces then add to the pan
• Give everything a good stir to coat evenly then divide on to plates, grate over with Parmigiano Reggiano and tuck in! (or cook for a further 10 minutes if you prefer a thicker sauce x)

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