INGREDIENTS
- Italian fennel sausage
- Canned peeled tomatoes
- Cherry tomatoes
- Rigatoni pasta
- Fresh basil
- Garlic
- Tomato paste
- Oregano
- Chili flakes
- Parmesan cheese
- Olive oil
- Salt & pepper
RECIPE
- Mince 2 garlic cloves. Let it simmer in olive oil on medium heat. Add chili flakes, oregano and tomato paste.
- Remove the meat from the sausage and add it to the pan. Cook until slightly browned.
- Cut the cherry tomatoes. Add them to the pan and let this simmer on medium heat
- Bring some water to a boil for the pasta. Add salt and the pasta. Drain it 1 min before recommended cooking time. Save a cup of pasta water
- Add the canned tomatoes to the pan as well. Bring up the heat and cook out all the liquid. Taste and season with salt and pepper, add more chili flakes and oregano if needed
- Add the pasta to the sauce along with some pasta water and a cup of parmesan cheese. Let it cook until the sauce binds to the pasta
- Add a lot of fresh basil and grate some parmesan cheese on topÂ