Sausage ragu
n Serves 4 n Prep 5 mins n Cook 45 mins 3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
1/4 tsp chilli flakes
2 rosemary sprigs, leaves finely chopped 2 x 400g cans chopped tomatoes
1 tbsp brown sugar
6 pork sausages
150ml whole milk
1 lemon, zested
350g rigatoni pasta grated parmesan and 1/2 small bunch parsley, leaves roughly chopped, to serve
1 Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min. Tip in the tomatoes and sugar, and simmer for 20 mins. 2 Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for
5-7 mins, until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins.
3 Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve. PER SERVING 589 kcals, fat 18g, saturates 5g,
carbs 83g, sugars 18g, fibre 8g, protein 19g, salt 0.5g