2 tbsp oil

250g (4 sausages) Italian sausage or Spicy Italian sausage, cut open, meat removed

½ small onion roughly chopped  

1 clove garlic finely minced

3 bay leaves

1 stick celery

1 x carrot, peeled roughly chopped

1 x cup white wine

2 x cups chicken stock

2 sticks thyme

2 tbsp mascarpone

300g cooked rigatoni (1.5 cups)

1 tbsp salt

Few rasps cracked black pepper

1 tsp parsley

1 tsp parmesan 

Sprinkle of chilli (optional)

Method

1. In a blender place the carrots, celery onion and blend until a smooth paste, this is called a sofrito, the base of most Italian ragu or stews.
2. Pour the oil in a heavy based sauce pan, add the sausage meat and start to fry until brown and caramelised.
3. Add the carrots, celery, onion mix with the garlic and cook while stirring for 8-10 minute’s until all liquid has evaporated
4. Now add bay, thyme and white wine cook for 5 min to evaporate the alcohol in wine.
5. Now add the chicken stock and cook for 20 minutes on high stirring occasionally
6. Check the seasoning, add mascarpone bring back to the boil.
7. Add the cooked rigatoni, stir in and leave for 5 minute’s
8. To serve, sprinkle with chopped parsley, parmesan and if you like a smattering of crushed red chilli