Paprika, Red Pesto & Sausage Rigatoni

4.4
3
Notes
25 mins cook
A very simple weeknight recipe with a rich sauce made from shallot, crumbled sausages, garlic, tomato purée, paprika and cream. Finish with basil and bon app.
Jodie Nixon

Jodie Nixon

849 A2370
Serves
4
Shallots
Garlic
Sausages
Rigatoni
Basil
Double Cream
For The Red Pepper Pesto:
Tomato Purée
Paprika
Jarred Red Peppers
Lemon
Parmesan

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    Notes
    (3)

    S
    Steph E.
    a month ago
    One of the best recipes. Love it.
    J
    Joanne J.
    2 months ago
    No oil information, and confusing re the Parmesan, states all presto ingredients should go into the blender, then talks at a later stage about the Parmesan, which had gone into the blender…
    B
    Bri C.
    2 months ago
    I didn't love this one - I found that it had too much paprika and lemon, and ended up being quite acidic. I had to neutralize with sugar to correct.

    Jodie Nixon

    Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.

    Jodie Nixon
    View Chef profile

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