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- Rigatoni 300g
- Mozzarella 1 small ball, diced
- grana padano, or parmesan 2 tablespoons of of grates
- PASTA SAUCE
- oil
- pork and plant sausages 6, skinned
- garlic clove 2 cloves, crushed
- fennel seeds 1 teaspoon, crushed
- rosemary oil leaves chopped, to create 2 teaspoon
- plum or chopped tomato plants 2 x 400g tins
Method
- To help make the sauce, heat 1 tablespoons of oil inside a non-stick trying pan. Add some sausage and prepare, breaking up because it browns, so you've quite small pieces. Add some garlic clove, fennel and rosemary oil and prepare for a few minutes.
- Heat the oven to 190C/fan 170C/gas 5. Add some tomato plants then simmer for 25 minutes until thickened. Prepare the pasta but keep close track of it, and prevent cooking when it's a few momemts from being carried out - you'll be cooking it more within the oven so you'd like it to have a little bit of bite.
- Mix the pasta using the sauce and tip right into a baking dish. Scatter within the mozzarella and grana padano and bake for 25-half an hour until bubbling and golden. Serve having a salad, if you want.
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