Sausage & fennel rigatoni

Sausage & fennel rigatoni

Tags

Pasta

Cook

Ingredients

  • 250g rigatoni
  • 300g vegan sausages, de-skinned
  • 2 shallots, finely chopped
  • 6 cloves garlic, thinly sliced
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
  • 600g cherry tomatoes
  • 1 tsp sugar
  • 1 large eggplant cut into medium dice
  • 1 cup spinach
  • 1 bunch basil
  • 1 tbsp red wine vinegar
  • 2 tbsp nooch

Steps

  1. Bring a large pot of salted water to the boil, add pasta and cook until just al dente.
  2. Reserve 2 cups of cooking water then drain pasta.
  3. In the wok heat 2 tbsp of olive oil over medium‐high heat.
  4. Once hot add the sausage, break apart into small pieces and cook until browned. Set aside.
  5. Add the shallots, garlic, chilli flakes and fennel seeds to the wok. Cook until fragrant.
  6. Add the tomatoes, a pinch of salt, black pepper and sugar. Cook until tomatoes have broken down.
  7. Get a fry pan nice and hot, coat the pan with a couple of tbsp of olive oil.
  8. Fry the eggplant in batches, stirring often until they're browned on all edges.
  9. Add eggplant to the sauce along with the red wine vinegar and a cup of the pasta water.
  10. Stir in the sausage chunks, basil and pasta. Season to taste with salt and pepper.