Serves 4

400g rigatoni
1 tbsp olive oil
200g sausage, chopped into bite-sized pieces
150g ‘nduja
3 garlic cloves, crushed
150g sun-dried tomatoes, roughly chopped (or 150g sun-dried tomato pesto)
150ml tomato passata
200ml cream
100g Parmesan, grated
A handful of fresh basil, chopped

1. Bring a pot of salted water to a boil and cook the rigatoni according to the package instructions. Reserve a bit of the pasta cooking water.
2. Meanwhile, heat a large frying pan over a medium-high heat. Add the oil and cook the sausages for 3-4 minutes, turning to brown on all sides.
3. Add the ‘nduja and garlic to the pan and cook for 1-2 minutes, stirring to break up the ‘nduja until cooked through.
4. Add the sun-dried tomatoes and cook for a few seconds, then stir in the passata. Leave to cook for 1-2 minutes until thickened.
5. Stir in the cream until combined, then the Parmesan. Stir in the pasta; add a little cooking water to loosen, if needed. Add the basil and serve immediately.