Sausage Ragu with Mezze Maniche Rigate Yorkshire Pasta

By: @cero.theonlinefarmersmarket

A tasty budget friendly recipe, this recipe can be tweaked for different diet types and can be doubled up to feed the freezer – see our tips at the bottom.


  • 350g Mezze Maniche Rigate Yorkshire Pasta
  • 3 tbsp olive oil
  • pinch of salt

  • 1 finely chopped onion

  • 2 crushed garlic cloves

  • 1/4 tsp chilli flakes

  • 1/2 tsp smoked paprika

  • 2 rosemary sprigs, leaves finely chopped

  • 2x 400g tins of chopped tomatoes

  • 1/2 tbsp brown sugar

  • 6 pork sausages

  • 150ml whole milk

  • Grated parmesan to serve

Step by Step Instructions

Step 1

Heat 2 tbsp of oil in a saucepan over a medium heat, add in the chopped onion with a pinch of salt for 7 minutes. Add the garlic, chilli, smoked paprika and rosemary then cook for a further minute.

Step 2

Pour in the two tins of chopped tomatoes and sugar, simmer for 20 minutes.

Step 3

Heat the remaining oil in a frying pan over a medium heat. Squeeze the sausage meat from the skins and stir to break it up, fry for 5-7 minutes until golden. 

Step 4

Cook the pasta for 13 minutes, or shorter if you prefer a firmer ‘al dente’ texture. 

Step 5

You may want to taste the sauce at this point, if it needs a little more sweetening, add up to another 1/2 tbsp of brown sugar, if it is too sweet you can add some more chilli flakes or smoked paprika.

Step 6

Add the sausagemeat and milk to the sauce, simmer for a further 5 minutes.  


– Double up on ingredients and once the sauce is made, allow to cool. Once cool transfer into portions and freeze

– For a vegetarian option swap the pork sausages for some red lentils or some delicious portobello or wild mushrooms