This is comfort food with a proper kick. Porky Whites Surrey Sausages are cooked down into a rich ragu with tomatoes, garlic and warming chilli, then loaded up with melted cheese and optional jalapeños until it’s bubbling, golden, and impossible to resist. It’s hearty, spicy, and exactly what you want when the evenings start to turn cooler. Serve it straight from the oven with crusty bread, We’re adding pasta to ours - you could also serve it with gnocchi, rice, or loaded into a jacket potato, or with crusty bread is also super delicious!
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (diced)
carrot 2 (diced)
celery 2 (diced)
garlic cloves 3 (crushed)
Porky Whites Surrey pork sausages 400 g (crumbled)
tomato purée 2 tbsp
dried thyme 1 tsp
fennel seeds ½ tsp
chilli flakes ½ tsp
chicken stock cube 1
chopped tomatoes 400 g
rigatoni pasta 250 g
grated mozzarella 100 g (grated)
jalapeños 1 tbsp
mixed leaf salad 100 g
Method
Prep the ingredients
Dice the onion, carrot and celery. Crush the garlic cloves.
Cook the ragu base
Heat a dash of oil in a large frying pan or casserole (with a lid) over a medium heat, add the onion, carrot and celery with a pinch of salt. Cook for 10 minutes, stirring occasionally until softened.
With a sharp knife, slit the Porky Whites Surrey Sausages casings open and crumble the sausage meat into the pan.
Cook the sausage meat breaking up any clumps of meat with the back of a spoon as it cooks.
Add the garlic, tomato purée, dried thyme, fennel seeds and chilli flakes, cook for 2 minutes.
Make up the chicken stock cube with 300ml boiling water**.
Pour in the chicken stock and chopped tomatoes then bring to a simmer. Pop a lid on top and simmer for 15 - 20 minutes, check the seasoning and adjust to taste.
Cook the pasta
Cook the rigatoni pasta according to the pack instructions. Drain and stir it through the ragu.
Add the cheese & grill
Heat the grill to high.
Scatter the grated mozzarella and jalapeños over the ragu, then pop the pan under the grill until the cheese is golden and bubbling.
Plate Up
Serve the mixed leaf salad on the side, then plate up and enjoy!
