Curried Sausage Rigatoni
Ingredients
Cook time: 30 mins
Yield: 2–3 pax
Curry paste
1 brown onion
4 cloves garlic
3 small green chillies or 1 large green chilli
1 sprig curry leaves
1 tbsp garam masala
1.5 tsp Kashmiri chilli powder
1/2 tsp turmeric
2 tbsp olive oil
400g beef chipolatas or any kind of sausage
150g rigatoni pasta, cooked al dente
50ml cooking cream
Pecorino cheese to grate
Salt and pepper to taste
1.5 tbsp tomato paste
75ml chicken stock
3 tbsp pasta water
1 wedge of lemon
Instructions:
Make the curry paste using a food processor, blender, or mortar and pestle with the ingredients listed above.
Fry the sausages in some olive oil until about 75% cooked. Remove and cut into small pieces.
On medium heat, in the rendered sausage fat, add a bit more olive oil and the curry paste. Cook for 5 minutes. Add the tomato paste and cook for another 2 minutes.
Add the chicken stock, mix well, and add the chopped sausage.
Mix and add the cream. Simmer for 2 minutes.
Add the cooked pasta along with the pasta water.
Mix well for 1 more minute and serve.
Grate pecorino on top, finish with cracked black pepper, and squeeze over the lemon wedge just before enjoying to balance the flavours.