Creamy Tomato and Sausage Rigatoni

The recipe

Instructions

1. 1
   Squeeze the sausage meat from the skins and fry in a large pan, breaking it into chunks, for 6-7 minutes until browned and cooked through.
2. 2
   Add the chopped onion and garlic and cook for 3-4 minutes until soft.
3. 3
   Stir in the chopped tomatoes, tomato puree and crumbled stock cube, then add the pasta and enough water to just cover.
4. 4
   Simmer for 12-14 minutes until the pasta is tender, then stir through the cream and warm for 2 minutes.
5. 5
   Season with salt and pepper and serve.

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