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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Rigatoni, pork sausage, sage, tomato, garlic and chilli


You'll need

80 gm unsalted butter, coarsely chopped 6 pork sausages, coarsely chopped into 1cm-thick pieces 2 Spanish onions, coarsely chopped 2 cloves of garlic, thinly sliced 2 tsp dried chilli flakes 2 tbsp sage leaves, finely chopped 150 ml red wine 1 400gm can diced tomatoes 250 ml (1 cup) chicken stock 320 gm dried rigatoni To serve: finely grated parmesan

Method

  • 01
  • In a large saucepan, heat butter over medium-high heat until starting to brown (4-5 minutes). Add sausages and fry until starting to brown (4-5 minutes), add onion, garlic, chilli and sage and cook until onion is soft (4-5 minutes). Increase heat to high, add wine, mixing well, and cook until evaporated. Reduce heat to low, add tomatoes and chicken stock, season to taste with sea salt and freshly ground black pepper and simmer, stirring frequently, until reduced and sauce just coats sausage (25-30 minutes).
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain and return to pan to keep warm. Add ragù to pasta, toss to combine and serve immediately with grated parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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