Quick and easy mushroom and sausage pasta is ready in under 30 minutes. A delicious family dinner that's perfect for weeknight meals.
Ingreadient:
- 400g rigatoni pasta
- 400g raw pork or Italian sausages, skins removed, (see tip)
- 2 tbs olive oil
- 1 long red chilli, chopped
- 200g button mushrooms, sliced
- 200g Portobello mushrooms, sliced
- 400g can cherry tomatoes
- 60g baby spinach leaves
- Grated parmesan, to serve
Direction:
- Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Roughly chop the sausage meat
- Meanwhile, heat a deep, large frying pan over medium-high heat. Add 1 tablespoon oil and sausage meat, cook, stirring for 5 minutes or until just cooked through and lightly coloured. Transfer to a bowl, cover to keep warm
- Add remaining oil to the hot pan, then add chilli and mushrooms, cook, stirring for 4-5 minutes or until mushrooms are tender
- Return the sausage meat, then add cherry tomatoes and bring to a simmer. Simmer uncovered for 4-5 minutes or until sauce has reduced slightly
- Drain the pasta and return it to the hot pan. Add the sauce and spinach and gently toss over low heat to combine. Season with salt and pepper and serve with parmesan
