Ingredients – serves 2
400g sweet Italian sausage (casings removed and crumbled)
400g rigatoni
1 small onion, finely diced
2 garlic cloves, minced
150g chopped tomatoes
100g mascarpone cheese
Handful chopped basil
Extra‑virgin olive oil
Salt & pepper
60g freshly grated parmesan
2 tbsp reserved pasta cooking water
Method
Heat a large pan over medium-high heat, add a splash of olive oil and the crumbled sausage. Cook until browned and crisp on some edges. Add the garlic and onion, then sauté briefly until fragrant and softened.
Pour in the tomatoes and stir well. Let simmer for about 5–7 minutes. Season with salt and pepper. While the sauce simmers, cook the rigatoni in a large pot of well-salted water until just al dente.
Lower the heat. Stir in the mascarpone until the sauce turns creamy and smooth. Add reserved pasta water as needed to loosen slightly. Sprinkle in the chopped basil.
Add the drained pasta to the pan and toss gently to coat in the sauce thoroughly. Cook for 1–2 minutes over low heat so the rigatoni absorbs flavour.
Dish into bowls and garnish with fresh basil and a sprinkle of grated parmesan
Gary Townsend, Chef Owner, Elements, 19 New Kirk Road, Bearsden, Glasgow. G61 3SJ, www.elementsgla.com
Dining and Cooking