Ingredients
- 220g good quality Italian-style sausages
- 180g rigatoni pasta
- 1tbs vegetable oil
- 1tbs chopped rosemary
- 1 small courgette, sliced into thin ribbons with a peeler
- 120ml white wine
- 25g grated parmesan, plus extra for garnish
- Sea salt and black pepper
- Juice of half a lemon
- Remove the outer skin from the sausage and discard, and place the sausage meat in a small bowl.
- Place a large pot of heavily salted water on the heat and bring to the boil. Add the rigatoni and cook for eight to 10 minutes until just cooked, then strain, keeping some of the pasta water to be used in the sauce.
- When the rigatoni goes into the pot, place a nonstick pan on a medium-high heat and add the vegetable oil. Add the sausage meat to the pan and use a wooden spoon to break it up and spread it in the pan to cook evenly. Cook on a medium-high heat for four to five minutes, stirring occasionally, until evenly caramelised, then add the rosemary and courgette. Cook for two to three minutes then add the white wine to deglaze the pan. At this point the rigatoni should be just cooked.
- When the liquid in the pan has reduced by half, add a ladle of the reserved pasta water and bring to a simmer. Add the Parmesan and the strained rigatoni and stir it through until the sauce thickens slightly to a glaze (adding some more pasta water if needed), then remove from the heat and finish with some salt and lemon juice.
- Spoon on to plates and garnish with some more grated Parmesan and some black pepper.
