Directions
- 1Chop the red pepper, celery, carrots, and red onion into small pieces.
- 2Add olive oil to a pan and heat it.
- 3Remove the skin from the sausages and add them to the pan.
- 4Break up the sausages and cook until crispy, then remove them from the pan and set aside.
- 5Add the chopped vegetables to the pan.
- 6Cook the vegetables for about 5 minutes.
- 7Add garlic, smoked paprika, salt, and black pepper to the vegetables.
- 8Cook for 1 minute.
- 9Add tinned tomatoes to the pan.
- 10Give it a mix.
- 11Simmer for 5 minutes.
- 12Cook the pasta in a separate pot.
- 13Blend the sauce until it's totally smooth.
- 14Pour the blended sauce back into the pan.
- 15Add some pasta water to loosen up the sauce.
- 16Add the cooked sausage back into the pan with the sauce.
- 17Add the cooked pasta to the pan.
- 18Mix until fully coated.
- 19Grate some parmesan cheese over the pasta.
Ingredients
- 4 sausages
- 0.5 large red onion
- 1 red pepper
- 1 carrot
- 1 stick of celery
- 4 garlic cloves
- 400 g tinned tomatoes
- 150 g rigatoni (or any pasta)
- 50 g parmesan
- 1 tsp smoked paprika
- salt
- black pepper
- olive oil
Equipment
knifechopping boardpanspoonbowlimmersion blenderpotcolandergraterfork
Tips
- Dice vegetables finely to hide them in the sauce.
- Remove sausage skin and break them up for a crispy texture.
- Blend the sauce until totally smooth to ensure no visible vegetable chunks.
- Add pasta water to loosen up the sauce.
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