Lamb Rigatoni

Ingredients:

• 500g Our Cow Lamb Sausages 
• 2 tbsp olive oil 
• 1 brown onion, diced 
• 1 tbsp garlic paste
• Salt and pepper 
• 410g crushed tomatoes 
• ½ cup beef stock 
• 200g rigatoni, uncooked
• ½ cup cooking cream
• ⅓ cup parmesan cheese  

To serve 

• Parmesan cheese
• Parsley 

Cooking instructions: 

1. Heat a large pot with olive oil over medium heat. Add the onion and cook for 3-4 minutes or until translucent. Stir through the garlic paste and cook for 1 minute or until fragrant. Season with salt and pepper.
2. Remove the Our Cow Lamb Sausages from the casings and add them to the pan. Cook, breaking it up with a wooden spoon, for 4-5 minutes or until browned.
3. Pour in the crushed tomatoes and beef stock, stirring to combine. Reduce the heat to low and simmer for 10-15 minutes.
4. Meanwhile, cook the rigatoni in a large pot of salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
5. Stir the cooking cream and Parmesan cheese into the sauce. Add the cooked rigatoni and a splash of the reserved pasta water, stirring until the pasta is well coated and the sauce is silky.
6. Divide between bowls and serve topped with extra parmesan and fresh parsley. 
7. Enjoy!