Ingredients
• 3 tbsp olive oil
• Ragu pasta sauce
• 6 pork sausages
• 150ml whole milk
• 1 lemon, zested
• 350g rigatoni pasta
• grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve
Cooking time: 30 minutes
Prep time: 20 minutes
Serves: 3
Method
STEP 1:
Heat oil in a medium frying pan over a medium heat. Squeeze the sausage meat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add Ragu sauce sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezer proof bags.
STEP 2:
Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.
