Rigatoni Maltese sausage and apple and walnuts

Pasta makes an easy mid-week meal and when it comes to sauces the sky is the limit. Michael Diacono is great with innovative pasta dishes like this one with Maltese sausage, apple and nuts. 

Rigatoni Maltese sausage and apple and walnuts


  • 500g rigatoni
  • 1 onion , finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 apple, finely chopped
  • 2 Maltese sausage
  • Handful walnuts
  • 2 large handfuls spinach
  • 2 fresh gbejniet


  1. Heat some olive in a pan and add the onion and the garlic and cook until soft and translucent.
  2. Add the apple.
  3. Remove the sausage from its casing and add to the pan, breaking it up as you would with minced meat.
  4. Add a little water from the pasta pot to the sauce to make sure it doesn't dry out.
  5. Season with pepper only as the Maltese sausage is already salty.
  6. Add the spinach and cook until wilted.
  7. Add the rigatoni to the sauce with a little bit of the water from the pot.
  8. Crumble the gbejniet over the top and toss.
  9. Serve with pecorino shavings over the top.

This recipe first appeared on Gourmet Today TV, aired on TVM on 13 May, 2017.

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