Main Meals
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Ostrich and tomato rigatoni
4
Easy
20 minutes
10 minutes
Fresh, flavoursome and subtly fiery: this rigatoni-and-ostrich sausage dish is ready in no time at all. Finish it off with lots of Parmesan and a glug of green olive oil to add more flavour – it’s an al fresco dinner at its best. It also works wonderfully as leftovers for lunch the next day.
Ingredients
Method
- 1 red onion, finely sliced
- 2 cloves garlic, finely chopped
- 2 T olive oil, plus extra for serving
- 400 g Woolworths traditional ostrich sausage, removed from the casing
- 375 ml jar Woolworths tomato and chilli pasta sauce
- sea salt and freshly ground black pepper, to taste
- 250 g rigatoni, cooked al dente
- 5 g basil, to garnish
- 50 g Parmesan, grated
Method
Ingredients
1. Sauté the onion and garlic in a little olive oil.
2. Brown the chunks of sausage over high heat for 5 minutes.
3. Add the pasta sauce and heat through. Season with a little salt and pepper.
4. Stir in the cooked rigatoni.
5. Serve with the torn basil, Parmesan and a drizzle of olive oil.
Photography: Shavan Rahim
Videography: Romy Wilson
Recipes and production: Marchelle van Rooyen
Food assistant: Estee Skein
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