One-pot sausage, rosemary and caramelised onion rigatoni Recipe


600g thick beef sausages

1 small crimson onion, thinly sliced

1 Tbsp Cobram Property Additional Virgin Olive Oil Strong Flavour

four sprigs rosemary, leaves picked

half of cup caramelised onion relish

1/four cup tomato paste

400g can cherry tomatoes in juice

1.2L water

500g dried rigatoni

Sea-salt flakes and freshly floor black pepper, to season

Grated parmesan and chopped flat-leaf parsley leaves, to serve

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