30 mins

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225g rigatoni pasta

1 tablespoon olive oil

450g Italian sausage mild or spicy, casings removed

1 small onion diced

3 cloves garlic minced

1 sweet red pepper diced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon red pepper flakes

1 cup yoghurt

1 chicken stock cube

50g grated Parmesan cheese

Salt and pepper to taste

Fresh parsley chopped (for garnish)

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1. In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.

2. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, coated in olive oil, reserving ½ cup of pasta water.

3. Add the diced onion and red pepper to the skillet and cook until softened, about 7 minutes.

4. Stir in the minced garlic, oregano, thyme, basil and red pepper flakes and cook for an additional 1-2 minutes until fragrant.

5. Pour in the yoghurt and stock cube and bring to a simmer. Stir in the Parmesan cheese until melted and the sauce is creamy. Add a splash of the reserved pasta water. Season with salt and pepper to taste.

6. Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some more reserved pasta water until desired consistency is reached.

7. Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.