Rigatoni with Sausage, Mushrooms and Tomatoes

recipe for 4-6 people

• 500g package of rigatoni pasta
• 1/2 sweet onion
• 3 medium sausages, casings removed and crumbled
• 1 cup sliced mushrooms
• 5 tbsp olive oil
• salt to taste
• 2 medium sized tomatoes or 1 cup cherry tomatoes
• 1/2 cup bocconcini, cubed

1. Chop onions and cook in olive oil until translucent.
2. Add mushrooms and sausage meat and mushrooms and a spash of white wine and cook until mushrooms are soft and meat is no longer pink, about 5 minutes.
3. Add tomatoes, chopped (I drop them in boiling water for a few minutes to remove the skin) and 1/4 cup water and cook over medium heat with the lid on for 10 minutes until the liquid evaporates and tomatoes cook.
4. In the meantime, cook pasta to package directions. Drain and add to the pan with sauce and allow to cook a few minutes more so flavours can combine. Add mozzarella and stir until mozzarella melts. Garnish with parsley.