Sausage and Pepper Rigatoni

The recipe

Instructions

1. 1
   Squeeze the sausagemeat from the skins and fry in the olive oil, breaking it up, for 6-7 minutes until browned through.
2. 2
   Add the sliced onion and pepper and cook for 5-6 minutes until softened.
3. 3
   Stir in the garlic, oregano and tomato puree for a minute, then add the chopped tomatoes, crumbled stock cube and a splash of water. Simmer for 12-15 minutes.
4. 4
   Meanwhile cook the pasta in boiling salted water until al dente, then drain, saving a mugful of the water.
5. 5
   Toss the pasta through the sauce, loosening with a little pasta water, check the sausage is cooked through, season and serve.

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