If you pop into our stores at Mountnessing and Shenfield, you’ll see that we have a range of Italian tomato sauces on the shelves from Mutti of Parma.
With over 120 years experience, they use 100% Italian tomatoes (as you might expect) and their sauces have a multitude of uses – check out the recipe section on their website for more inspiration.
Or you can try giving this very easy approach a go for a delicious mid-week meal, that will please all the family. We’ve used our Cumberland sausages in this instance but you could also try with our traditional Farmhouse bangers too.
Serves 4
First, split the sausages from their skins by slicing through with a knife and push the meat out into a large bowl. Mix together by hand and then portion into balls. You’ll want to make them slightly smaller than a golf ball. You should get 16 to 18 out of the mix.
Next, place a large frying pan on the hob over a medium heat and add the oil and then add the meatballs and brown all over.
Turn the heat down a touch and then add the fennel and garlic, stirring through for a minute or so. Then tip in the jar of Mutti Passata and combine. Leave to gently simmer for 10 minutes, until the sauce begins to thicken.
Cook your Rigatoni pasta in a large saucepan of salted water for 10 minute (or as per instructions) and drain.
Before serving, tear up some basil leaves and stir into the sauce, and add some cracked black pepper to your own taste.
To plate, layer the pasta in some deep bowls and then pour over a helping of the meatballs and rich tomato sauce.
Sprinkle some grated Parmesan over the top and add a few smaller basil leaves for decoration. If you like that sort of thing!