Chicken sausage and ricotta rigatoni.
Cook time: 15 mins | Prep time: 10 mins | Serves: 4-6
Ingredients.
450g good quality chicken and mozzarella sausages
150g rigatoni. I used gluten-free
700ml chicken broth. Store-bought or CK Chicken Broth
1 cup ricotta, whisked until smooth
1/3 cup parmesan cheese, grated
1 cup frozen peas
salt and pepper
Garnish
1 tablespoon olive oil
handful parsley
1 lemon, zest
Method.
1. Squeeze the sausage meat out of the casing and fry in a large frying pan on medium to high heat. Add 1 tablespoon of olive oil. Sear until golden brown.
2. To heat to medium, add the rigatoni pasta and chicken broth into the frying pan. Submerge the pasta into the broth, place the lid on.
3. Bring up to a simmer and simmer for 10 minutes or until almost cooked. Stir in the peas for another 2 minutes with the lid on.
4. In the meantime whisk your ricotta, parmesan, 1 tablespoon of olive oil (Can use a lemon flavoured olive oil), salt and pepper together in a bowl.
5. Remove the lid, take the pan of the heat and dollop the ricotta mixture on top. Serve with lemon zest, parsley, olive oil, salt and pepper.
