Rigatoni alla Buttera

INGREDIENTS (serves 4-6 people)

1 Lrg Onion
3/4 cloves Garlic
2 Chillies
400g Sausage
700g Passata
150g drained Olives
250g dried Rigatoni

INSTRUCTIONS

Pop a high walled frying pan on a medium heat, add a splash of olive oil.
Finely dice your onion and throw in the oil.
Season the onion with sea salt.
Slice up your chilli, with the seeds and add to the onion once soft.
Finely dice the garlic and pop in the pan.
Remove the sausage from the skins and mash the sausage meat with a fork.
Pop the sausage meat into the pan and start to break up as it cooks.
Once sausage is caramelised pour in the passata and stir.
cook out and reduce passata for about 15/20min.
Remove the stones from your olives and chop in half.
Add the olives to the sauce and cook for a further 5min.
Place a sauce pan on a high heat and fill with water.
Add salt to the water until it's as salty as the sea, then bring to the boil.
Chuck the rigatoni into the boiling water and cook for 2mins less than the cooking time on the packet.
Once pasta is el dente drain off the water and add to the sauce with a couple of ladles of the pasta water.
Cook out for 30secs and serve with Parmesan.

Enjoy