Madison
Ingredients
Method
1.Cut open the sausages and remove the meat from the skins.
2.Heat the olive oil in a wide-bottom pot over medium-high heat and add the sausage meat, cooking until it is almost cooked through.
3.Add the garlic and cook for 1 minute, then stir in the tomato paste.
4.Pour in the wine, increase the heat to high and cook until reduced by half.
5.Add the tinned tomatoes and bring to simmer, then add the chilli flakes and oregano. Simmer the sauce for 20 minutes, stirring occasionally. Stir in the olives.
6.Meanwhile, bring a large pot of salted water to the boil and cook the rigatoni until al dente, then drain.
7.Transfer the drained pasta to the sauce. Add the spinach leaves and stir well to combine.
8.Serve with freshly shaved pecorino cheese.
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