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.