Ingredients:
450 g. cooked and drained Rigatoni pasta
450 g. Italian sausage meat
250 g. of burrata cheese
-1 can of diced tomatoes (796ml)
-1 can of tomato sauce (398ml)
-1 onion, finely chopped
-1 tablespoon of finely chopped garlic
juice of half a lemon
-5 to 6 drops of Firebarns Scorpion Vodka
50 ml of red wine
-1/4 cup chopped fresh basil
Salt and pepper to taste
Drizzle of olive oil
Salt and pepper to taste
Preparation:
In a large saucepan, brown the sausage meat with a drizzle of olive oil. When the sausage is well coloured, remove from the pan and set aside. In the same pan, sauté the onion and garlic for 2 to 3 minutes. Deglaze with the red wine and add the diced tomatoes, lemon juice, tomato sauce, sausage meat and Firebarns Scorpion. Season with salt and pepper and simmer over medium/high heat for about 15 minutes or until the mixture has reduced by about half.
Add the pasta and cook for another 5 minutes. Serve with pieces of burrata and sprinkle with basil. Salt and pepper to taste.
