Rigatoni With Sweet Sausages In Creamy Tomato Sauce Recipe

Finely chop the half onion and two garlic cloves, then set them aside. For the leek, slice it lengthwise, rinse it thoroughly to remove any grit, and then chop it, keeping it separate from the onion and garlic.

Chop the tablespoon of fresh sage and keep that separate too.

To get the sausage out of its casing easily, make a light lengthwise slice down each of the four sausages and peel the casing away with your fingers.

Heat a large pan over medium-high heat, then add the sausage meat. Cook, breaking it up with a spoon as it browns, until it's a nice golden color and looks like crumbled ground meat.

Add 2 tablespoons of olive oil to the same pan, then toss in the chopped sage. Let it cook for about 1 minute until it's fragrant.

Stir in the leeks and quarter teaspoon of cayenne pepper. Cook for another 2 to 3 minutes, until the leeks have softened, then return the browned sausage to the pan. Turn off the heat and keep the mixture in the pan for now.