Spicy Sausage & Lemon Rigatoni is your weeknight hero: smoky sausage, zippy lemon, and a kiss of our Garlic-infused Banhoek Chilli Oil tossed through plump rigatoni with blistered tomatoes and wilted spinach. A bright, comforting plate in minutes.
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
SERVES: 4
INGREDIENTS:
400g rigatoni
2 spicy Italian sausages, casings removed
4 tbsp Garlic-infused Banhoek Chilli Oil
Zest and juice of 1 large lemon
¾ cup chicken stock
1 cup cherry tomatoes, halved
1 handful baby spinach
Grated Parmesan or pecorino, to serve
Sea salt and cracked black pepper
METHOD:
Cook the pasta:
Bring a large pot of salted water to the boil and cook the rigatoni until al dente.
Brown the sausage:
Heat the Banhoek Chilli Oil in a large frying pan over medium-high heat. Add the sausage meat, breaking it into chunks with a wooden spoon. Cook until golden and crisp around the edges.
Add tomatoes:
Add the cherry tomatoes. Let them blister slightly, 2–3 minutes.
Deglaze & brighten:
Pour in the stock and let it bubble away for a minute, scraping up any golden bits from the pan. Add the lemon zest and juice.
Toss it all together:
Add the cooked rigatoni straight to the pan, tossing well to coat. Add a handful of spinach and stir through until just wilted. Adjust seasoning with salt, pepper, and more Banhoek Chilli Oil if you like.
Finish & serve:
Divide between bowls, and finish with a generous shaving of parmesan or pecorino. Serve immediately.
