Rigatoni with English sausage and peas

Stephania Mitsides


Category:For Kids | With Meat & Poultry

Made with

Bouillon for Pasta
Tomato Paste 70g


  • 1 pack Mitsides Rigatoni
  • 3 English pork sausages, cut in thick slices
  • 1 red onion, chopped
  • 1 garlic clove, minced
  • ½ cup sundried tomatoes, drained
  • 1 tsp mustard powder
  • 1 tsp Mitsides Vegetable Powder
  • 1 tsp Mitsides Tomato Paste
  • 1ltr boiling water
  • 2 cubes Mitsides Bouillon for Pasta
  • ½ cup peas
  • ½ cup fresh cream
  • ½ cup cheddar cheese, grated
  • chopped fresh basil for serving
  • 3 Tbsp olive oil


In a large pot, heat the olive oil and add the onion. Add the sausage and garlic and cook until sausage is golden brown. Add the sundried tomatoes, tomato paste, mustard powder and vegetable powder. Add the boiling water and bouillon cubes and bring to a boil. Add the pasta and cook for 5 minutes. Add the peas and cook for 2 more minutes until most pasta water has been absorbed. Add the cream, grated cheese and basil and mix. Serve with more grated cheese if you like.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Print Friendly, PDF & Email