Rigatoni Al Forno with Sausage Polpette
- For the Sauce: Remove the sausages from their casings and roll the meat into small balls (polpette). - Heat olive oil in a frypan over medium-high heat.
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Ingredients
- 500g San Remo Rigatoni
- Small handful of freshly grated Parmigiano or pecorino cheese
- 100g dry mozzarella (scamorza), sliced
- Fresh basil leaves (for garnish)
- 600g pork & fennel sausages
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, bashed with the back of a knife
- 200ml red wine
- 3x 400g cans chopped tomatoes
- 1/4 red capsicum (seeds removed)
- A few celery leaves
- Handful of flat-leaf parsley or basil leaves
- Salt
- pepper
- 60g butter
- 1/4 cup (35g) plain flour
- 2 cups (500ml) milk
- Freshly grated nutmeg
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