Moroccan meatball rigatoni
This is a quick and easy pasta dish with a Moroccan twist. It will cook in about 15 minutes and there's very little prep, so a makes a really speedy mid-week supper - thank you Dean!
(Serves 4)
Ingredients
3 Merguez sausages3 good quality pork sausages1 red onion, very finely diced2 cloves, garlic crushed1 tbsp fresh ginger finely chopped1 tsp smoked paprika1 tsp ground cinnamon1 tsp ground coriander30g dried apricots, chopped1 x 500g carton tomato pasatta1 tbsp tomato puree1 tbsp honey400g dried rigatoni pasta2 handfuls fresh rocket leaves
Method
Skin the sausages then mix together in a bowl, roll roughly into golf ball sized balls then pan fry in a dash oil for 10-12 mins turning frequently until golden and cooked through.
Fry off the onion in a pan for 3-4 mins then add the garlic, ginger and spices then cook over a medium heat for a further 2 minutes. Add the tomatoes, puree, apricots then simmer along with the meatballs uncovered for another 5 minutes. Season with salt and pepper then add a drizzle of honey.
Cook the rigatoni to the packets instructions in boiling salted water then drain, add to the sauce along with the rocket then serve. You can top with a little more rocket if you like.