Pioppino & Sausage Rigatoni

Name: Pioppino & Sausage Rigatoni
Total time: 30 min
Yield: 4
Ingredients: 350 g rigatoni; 250 g pioppino, roughly torn into clusters; 3 fennel sausages, casings removed; 400 g tinned tomatoes, crushed; 1 garlic clove, sliced; 2 tbsp olive oil; Chili flakes, optional; Parmesan, to serve

Peppery pioppino stands up to fennel sausage and tomato — a pasta with real structure, not just a mushroom garnish stirred in at the end.

30 minTime

4Serves

8Ingredients

Made with Pioppino

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1Bring a pot of salted water to the boil for the pasta.
2Heat olive oil in a wide pan, break up the sausage meat and brown well, about 6–7 minutes.
3Add the pioppino clusters and garlic, cook for 4–5 minutes until softened.
4Add the crushed tomatoes and simmer for 10 minutes, adding chili flakes if using.
5Cook the rigatoni until al dente, drain, and toss through the sauce.
6Serve with parmesan.

The mushrooms in this recipe

Pioppino

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