Sausage Rigatoni with Condensed Tomato Soup Sauce

#backyardchef #SausagePasta #TomatoSoupHack
Most people use tomato soup for dipping.
Today I’m turning one tin into a rich, creamy sausage pasta that feeds the whole family for pennies.
This is simple pantry cooking — proper comfort food made from everyday ingredients.
Ingredients (Serves 4)
Rigatoni (dry) – 300 g | approx. 10½ oz (dry)
Pork sausages – 400 g (about 6 sausages) 14 oz
Condensed tomato soup – 1 x 400 g tin
Water or milk (to loosen sauce) – 150 ml
Onion (finely chopped) – 100 g • 7 tbsp
Garlic (minced) – 2 cloves • 2 tsp
Olive oil – 1 tbsp • 3 tsp
Dried oregano (optional) – ½ tsp | 1 g
Black pepper – ½ tsp | 1 g
Salt – ½ tsp | 3 g (adjust to taste)
Cheddar or mozzarella (optional topping) – 100 g • 1 cup grated

Transfer to a baking dish, top with cheese, and bake at 200°C / 180°C fan / 400°F for 12–15 minutes until bubbling.