Giant Rigatoni with Quick Ragu Sugo

Cook Time 30 minutes

Servings 2-4

Ingredients

1 pkt San Remo Giant Rigatoni
2x 410g can of Ardmona tomato pure
1 small white onion, diced finely
400g minced veal
¼ cup pancetta diced small
1 cup white wine
1 dried chilli, chopped finely or 1 tbsp chilli flakes
½ lemon, zested
¼ cup basil, chopped finely
3 tbsp olive oil
1 cup grated pecorino
Salt & pepper

After a quick and easy dinner idea? Adam Swanson impresses with this Giant Rigatoni with Quick Ragu Sugo. Delicious.

Method

To begin, heat olive oil in a large saucepan. Add onion, basil and pancetta on medium heat. Cook for 5mins, stirring occasionally. Add the meat and cook for 8mins, stirring frequently.Pour in the wine and cook until alcohol has evaporated. Stir in the chilli, lemon and tomato passata. Cover and simmer for 15 to 20mins. Add salt and pepper to taste. Cook pasta as per packet directions. Strain pasta and add to pan. Serve with a good amount of pecorino.