500g cooked rigatoni pasta
1 packet Richmond Chicken Sausages
3 tsp olive oil
250g cherry tomatoes
2 cloves garlic, sliced
¼ tsp chili flakes
2 balls fresh mozzarella, torn
Salt and pepper to taste
Fresh Basil, torn
Grated Parmesan cheese
For a serving of simple, straightforward family food, look no further than our latest recipe, featuring Richmond sausages. Taking juicy tomatoes, fresh basil, creamy mozzarella and meaty chicken sausages, this riff on classic Italian comfort fare is guaranteed to keep even the greediest guest satisfied, without overindulging. Speedy midweek cooking has never been so easy.
- Pre-heat oven to 180ºC. Arrange sausages on a tray and bake until golden brown. Remove and slice into thick pieces.
- Heat remaining oil in a pan over medium heat. Add cherry tomatoes and let blister and pop. Add garlic and stir through gently being sure not to break the tomatoes too much.
- When tomatoes are softened and popped add chopped chicken sausage, cooked pasta, ¼ cup pasta water, chilli flakes, fresh mozzarella and torn basil. Toss to combine and heat cheese.
- Serve with a sprinkling of parmesan cheese on top