Ingredients

• Olive oil – 4.5tbl spoons
• Red onion (cut into 0.5cm thick slices) – 1
• Chili flakes – 0.5 tsp (or more if you prefer)
• Garlic cloves (Finely minced) – 3
• Truss tomatoes (Stems removed and cut into 8ths) – 12
• Salt – to taste and to season pasta water
• Caster sugar – 1tbl spoon
• Rigatoni (dry pasta) – 250g
• Gotzinger’s Cheese Kransky Chipolatas (sliced into 2cm pieces) – 275g
• Basil leave – 1 handful
• Pepper – to taste
• Parmesan – to serve

Method

1. Heat 4 tbl spoons of olive oil in a large pot and add sliced red onion – cook until translucent.
2. Once translucent, fry off the chili flakes and garlic in the pot until aromatic then add tomatoes. Stir regularly and allow for them to soften and break down – roughly 30 minutes on medium heat.
3. At the 30 minute point, bring a large pot of seasoned water to the boil, and reduce the heat on the tomatoes.
4. Season the tomatoes well with salt and pepper and add the sugar.
5. Once your water is boiled add pasta and cook till al dente.
6. While the pasta cooks, heat 0.5 tbl spoon of olive oil in a pan and fry off the Gotzinger Cheese Kransky Chipolata’s – set aside.
7. Strain off your pasta and fold it through the sauce, along with the Gotzinger Cheese Kransky Chipolata’s and torn basil.
8. Serve into a large bow for sharing and top with fresh basil and parmesan