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Shortcut pork and fennel sausage meatball rigatoni

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James Busby
Brought to you by James Busby
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 2 serves veg or fruit

This recipe is paired with the James Busby Shiraz* from the McLaren Vale region. This delightful wine can be purchased from your local Liquorland.

  • Serves4
  • Cook time40 minutes
  • Prep time20 minutes
Shortcut Pork & Fennel Sausage Meatball Rigatoni & James Busby wine

Ingredients

  • 8 good-quality pork and fennel sausages of choice
  • 2 tbs extra virgin olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, crushed or finely chopped
  • 3 tbs tomato paste
  • 400g whole peeled tinned tomatoes
  • 700g passata
  • 350g dried rigatoni
  • 1-2 cups fresh basil leaves
  • Sea salt flakes
  • Cracked black pepper
  • Fresh burrata or buffalo mozzarella cheese, to serve

Nutritional information

Per serve: Energy: 4026 kJ/963 Cals (46%), Protein: 38g (76%), Fat: 53g (76%), Sat Fat: 19g (79%), Carb: 79g (25%), Sugar: 12g (13%), Dietary Fibre: 10g (33%), Sodium: 1588mg (79%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Squeeze the meat from the sausage casing to create rustic meatballs, you should get approx. 30-38 meatballs depending on how big you make them.

  2. Step 2

    Place a large fry pan onto high heat, add 1 tbs of olive oil, and let it heat. Add the sausage meatballs and brown each side for 2-3 mins. Transfer to a plate and set aside.

  3. Step 3

    Place the same fry pan back onto medium heat. Add the remaining olive oil and let it heat. Add shallots and cook, stirring for 2 mins. Add the garlic and stir through for 1 minute. Add the tomato paste and combine. Then add the tinned whole peeled tomatoes and passata.

  4. Step 4

    Place the meatballs back into the sauce, turn the heat right down to a gentle simmer and cook for 25-30 mins (it can spit, so feel free to cover 3/4 of the pot with a lid).

  5. Step 5

    Meanwhile, place a large saucepan of salted water on to boil. Once boiling, add the rigatoni pasta and cook, until al dente. Drain, reserving 1 cup of the pasta sauce.

  6. Step 6

    Once the sauce has simmered for 30 mins, season well and add the fresh basil leaves. Pour in the cooked rigatoni and gently stir through the tomato sugo. Feel free to add a little of the starchy pasta water if you like a thinner consistency.

  7. Step 7

    You can serve the whole pan to the table and place a larger burrata in the middle to break. Or you can serve up individual bowls and break some bits of fresh buffalo mozzarella onto each pasta.

  8. Step 8

    Add some fresh basil leaves for colour.

    *Drink responsibly. Visit drinkwise.org.au.

Shop James Busby wine or find more James Busby recipes

Shortcut pork and fennel sausage meatball rigatoni

Shortcut pork and fennel sausage meatball rigatoni
  • Serves4
  • Cook time40 minutes
  • Prep time20 minutes
Ingredients
  • 8 good-quality pork and fennel sausages of choice
  • 2 tbs extra virgin olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, crushed or finely chopped
  • 3 tbs tomato paste
  • 400g whole peeled tinned tomatoes
  • 700g passata
  • 350g dried rigatoni
  • 1-2 cups fresh basil leaves
  • Sea salt flakes
  • Cracked black pepper
  • Fresh burrata or buffalo mozzarella cheese, to serve
    Description

    This recipe is paired with the James Busby Shiraz* from the McLaren Vale region. This delightful wine can be purchased from your local Liquorland.

    Method
    1. Step 1

      Squeeze the meat from the sausage casing to create rustic meatballs, you should get approx. 30-38 meatballs depending on how big you make them.

    2. Step 2

      Place a large fry pan onto high heat, add 1 tbs of olive oil, and let it heat. Add the sausage meatballs and brown each side for 2-3 mins. Transfer to a plate and set aside.

    3. Step 3

      Place the same fry pan back onto medium heat. Add the remaining olive oil and let it heat. Add shallots and cook, stirring for 2 mins. Add the garlic and stir through for 1 minute. Add the tomato paste and combine. Then add the tinned whole peeled tomatoes and passata.

    4. Step 4

      Place the meatballs back into the sauce, turn the heat right down to a gentle simmer and cook for 25-30 mins (it can spit, so feel free to cover 3/4 of the pot with a lid).

    5. Step 5

      Meanwhile, place a large saucepan of salted water on to boil. Once boiling, add the rigatoni pasta and cook, until al dente. Drain, reserving 1 cup of the pasta sauce.

    6. Step 6

      Once the sauce has simmered for 30 mins, season well and add the fresh basil leaves. Pour in the cooked rigatoni and gently stir through the tomato sugo. Feel free to add a little of the starchy pasta water if you like a thinner consistency.

    7. Step 7

      You can serve the whole pan to the table and place a larger burrata in the middle to break. Or you can serve up individual bowls and break some bits of fresh buffalo mozzarella onto each pasta.

    8. Step 8

      Add some fresh basil leaves for colour.

      *Drink responsibly. Visit drinkwise.org.au.