A banger of a recipe that will please everyone on a midweek chilly evening. Quick and easy for now, or make ahead for the freezer to have on hand over the festive season.

We recommend using a pack of Helen Browning’s rare-breed pork organic sausagemeat or sausages. Adding the milk with the tomatoes mellows out any tart, acidic notes. The flavor is soft, light and slightly sweet!


3 tbsp olive oil
1 onion, finely chopped
2 large garlic cloves, crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
1 pack of sausagemeat or 6 pork sausages – about 400g
150ml whole milk
1 lemon, zested
400g rigatoni pasta
grated parmesan and ½ small bunch parsley, leaves roughly chopped, to serve


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 and chilli, and cook for 1 min more.

Squeeze the sausagemeat from the skins, if necessary, or simply add sausagemeat to the pan and fry, breaking it up with a wooden spoon, for 5 mins until golden.

Tip in the tomatoes and milk and simmer for 20 mins until thick and glossy. Stir through lemon zest.

At this point, leave to cool and freeze for later if you are making ahead.

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

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