Rigatoni, sausage meatballs, pepper cream and thyme

Rigatoni, sausage meatballs, pepper cream and thyme

Rigatoni, sausage meatballs, pepper cream and thyme

Sat, Jul 17, 2021, 05:55

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Main Course
  • Cuisine: Irish

Ingredients

  • 400g good sausages
  • 4tsp olive oil
  • 1 red and 1 yellow pepper, deseeded and sliced
  • 2 cloves of garlic, peeled and sliced
  • 100ml chicken stock
  • 150ml cream
  • A large sprig of thyme
  • 400g rigatoni (or penne)
  • Salt and pepper
  • A squeeze of lemon
  • 80g Parmesan, grated

Method

1 Squeeze the meat from the sausages and roll into balls the size of a €2 coin, then place in the fridge to set.

2 Put the olive oil in a pan with the peppers and garlic and cook over a gentle heat for 15 minutes until soft and sticky.

3 Lift the peppers and garlic from the pan leaving the peppery oil, turn up the heat a little, then add the meatballs.

4 Fry the meatballs for five minutes or so until golden all over, then return the peppers to the pot.

5 Add the stock, cream and thyme and bring to a simmer and cook for five minutes until the cream reduces a little and the meatballs cook through.

6 Cook the pasta as per packet instructions, drain then add to the sauce.

7 Season and add a little lemon, then serve in warm bowls with lashings of Parmesan.