LIVING
PASTA MASTER
Inspired by his upbringing in Naples and his family’s everyday dishes, TV chef Gino D’Acampo shares some favourite meals that give classic methods and ingredients a modern twist
RIGATONI WITH CHIPOLATAS, COURGETTES & CREAMY MASCARPONE RIGATONI CON SALSICCE, ZUCCHINE E CREMA DI MASCARPONE
Serves 4 Preparation time 20-25 minutes Cooking time 30-35 minutes
“I actually created this recipe as an argument-stopper. My daughter Mia wanted pasta and my boys really fancied a meatier meal. So this dish came about by me basically throwing what I had in the fridge together. It is now one of our family favourites! You can use any sausages (increase the cooking time if they are much bigger). Peas also work well instead of courgettes.”
INGREDIENTS
• Sea salt and freshly ground black pepper• 6 tbsp olive oil• 1 large onion, peeled and finely chopped• 500g/1lb 2oz chipolatas, chopped into 2cm/¾in pieces• 1 large courgette, chopped into 5mm/¼in cubes• 200g/7oz diced pancetta• 500g/1lb 2oz dried rigatoni pasta• 250g/9oz mascarpone cheese• 100ml/4fl oz milk, at room temperature• 4 tbsp finely grated Parmesan, plus more to serve (optional)
