Spicy pasta!

Rigatoni with Spicy Sausage and Canellini Beans - Stir

This was our first attempt at a recipe from our new Italian cooking book Stir by Barbara Lynch. It’s a simple recipe, with a deep red sauce. The spicy sausage (in our case pepperoni) separates this dish from your standard pasta.

Recipe, Adapted from Barbara Lynch’s Stir
Serves 3

• 2T Olive oil
• 4 garlic cloves, finely chopped
• 1 red onion chopped
• 1 pepperoni sausage (or similar) sliced
• 1 cup red wine
• 1 tin chopped tomatoes
• 1/2t chilli flakes
• 400g rigatoni pasta
• 1 tin cannellini beans, drained and rinsed
• 1/2 cup grated parmesan cheese
• 2T basil, shredded
• 2T butter

1. Heat oil in large pan over medium heat and add the garlic, cooking for 2 minutes until golden.
2. Add the onion and sausage and cook for ~5 minutes.
3. Add the wine and increase the heat and cook for ~10 minutes until the wine has reduced by half.
4. Stir in the tomatoes, chilli flakes and season with salt and pepper.
5. Reduce the heat and cook for ~25 minutes until the sauce has thickened.
6. For the pasta, boil a large saucepan of salted water and add the pasta.
7. Once cooked, drain and save 1/2 cup of the pasta water
8. Add to the sauce the cooked pasta, beans, parmesan, basil and butter and stir gently.
9. Cook for ~3 minutes and add the reserved pasta water.
10. Serve the pasta and top with extra parmesan and basil. Enjoy.

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