06 Oct 2022

All About Food: Busy Limerick students should try this ‘hug in a bowl’

All About Food: Busy Limerick students should try this ‘hug in a bowl’

The word rigatoni comes from the Italian word rigato which means ridged or lined, and is associated with the cuisine of southern and central Italy

HELLO and welcome to all about food. Here’s a perfect midweek feast!

Ask Gingergirl
Hello Gingergirl,
Help! We’re students on a budget who are getting a bid tired of our own cooking! Do you have any tasty recipes for us?
Many thanks,
Emma and friends

Hello Emma,
I think most of us are more focused and aware of our food budget these days but this certainly does not mean that our meals should lose out in terms of quality or taste. Ingredients such as pasta, tinned tomatoes, sausages or mince are very good value and offer lots of variation in terms of stews, lasagne, pasta bakes, Bolognese etc. This rigatoni recipe is real comfort food (or as I like to call it ‘hug in a bowl’ food) at this time of year. For more good value recipes go to

Sausage rigatoni
tablespoon of olive oil
8 good quality thick pork sausages, skins removed and cut into bite-sized pieces
2 garlic cloves,crushed
200ml of white wine
1 tablespoon of tomato purée
2 x 400g tins of chopped tomatoes
500g pack of rigatoni pasta
A handful basil leaves,torn
Parmesan, to serve

Heat the olive oil in a heavy-based pan and add the sausages. Fry over a medium heat until golden and cooked through. Tip in the garlic and fry for another minute. Pour in the white wine and boil until it has reduced by half. Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce has thickened.
While the sauce cooks, boil the pasta according to pack instructions and drain. Stir the basil and cooked pasta into the sauce and enjoy with some grated parmesan.
Feel free to add some mushrooms or diced aubergienes to the sauce, for a hearty feast. A teaspoon of smoked paprika or some fresh chilli added with the garlic will give this dish a little heat and even more flavour.

Contact Gingergirl

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