Rigatoni Milano

• 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

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

olive oil, red onions, garlic, rosemary leaf, chili pepper, tomato passata, beef stock, rigatoni pasta, flat leaf parsley, cream, salt, parmesan cheese

Taken from www.food.com/recipe/rigatoni-milano-226686 (may not work)