Ingredients

•          3 tbsp olive oil
•          1 onion, finely chopped
•          2 large garlic cloves, crushed
•          ¼ tsp chilli flakes
•          2 rosemary sprigs, leaves finely chopped
•          2 x 400g cans chopped tomatoes
•          1 tbsp brown sugar
•          6 pork sausages
•          150ml whole milk
•          1 lemon, zested
•          350g rigatoni pasta
•          grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve
•          STEP 1

Method

Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

•          STEP 2

Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

•          STEP 3

Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.