Chimichurri Rigatoni with Sausage Meatballs

INGREDIENTS

• 1 Onion, finely diced
• 2 Tbsp Simply Better Italian Extra Virgin Olive Oil
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• 1 Tsp Simply Better Greek Oregano
• 2 Packs Simply Better Irish Pork Spring Onion and Black Pepper Sausages
• 50g Simply Better Rustic Sourdough Breadcrumbs
• 1 Simply Better Irish Free Range Corn Fed Large Egg
• 20g Simply Better Parmigiano Reggiano PDO, grated
• 3 Cloves of Garlic, sliced
• 2 Tbsp Simply Better Italian Tomato Puree
• 2 Packs Simply Better Tomkin Tomatoes, halved
• 350g Simply Better Bronze Die Rigatoni
• 1 Tbsp Simply Better Handmade Red Chilli Chimichurri

To Serve

• Simply Better Parmigiano Reggiano
• Basil

METHOD

1. Preheat the oven to 180°C (Fan).
2. Heat a frying pan over a medium heat, add a tablespoon of the olive oil and cook the onion for 5-7 minutes until softened, season well with salt and pepper and add the oregano and cook for a further minute. Transfer half of the onions to a bowl and set aside to cool slightly.
3. Combine the cooled onion with the breadcrumbs, parmesan and egg. Remove the sausages from their casing and add to the bowl, mixing well to combine.
4. Divide the sausage meat into even sized balls, preheat a frying pan over a medium-high heat, add the remaining olive oil and cook the meatballs until sealed all over, transfer to a plate while you make the sauce.
5. Cook the pasta according to pack instructions, until al dente. Then drain and retain a few tablespoons of the cooking liquid.
6. Meanwhile, place the pan with the remaining cooked onion over a medium heat and add the garlic, cook for 1 minute before adding the tomato puree and Tomkin tomatoes, add a few tablespoons of the pasta cooking water, and the chimichurri sauce, cook for 2 minutes. Add back in the sausage meatballs and cover with a lid and cook for a further 5 minutes until the tomatoes have softened and you are left with a rich sauce.
7. Mix through the cooked pasta. Season with salt and pepper.
8. Serve in bowls and garnish with fresh basil and Parmesan.