Rigatoni With Sweet Sausages In Creamy Tomato Sauce

Rigatoni With Sweet Sausages In Creamy Tomato Sauce takes around 45 minutes from beginning to end. This recipe makes 4 servings with 930 calories, 33g of protein, and 40g of fat each. For $1.9 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. Head to the store and pick up sausages, leek, cayenne pepper, and a few other things to make it today. 82 people have made this recipe and would make it again. It is brought to you by Foodista. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is awesome. Try Rigatoni in Creamy Tomato Sauce, One Pan Rigatoni with Creamy Red Wine Tomato Sauce, and Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette for similar recipes.

Servings: 4

 

Ingredients:

4 sweet sausages

1 leek, well rinsed and sliced on the bias

1 tablespoon fresh sage, finely chopped

2 garlic cloves, finely chopped

1/2 medium onion, finely chopped

1 can (28 oz) crushed tomatoes

1 pound rigatoni

1 cup 2% milk

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 tablespoon butter

3 tablespoons extra virgin olive oil

2 teaspoons sugar

Salt& pepper

Equipment:

pot

frying pan

bowl

Cooking instruction summary:

Bring a large pot of salted water to boil. Chop the onions, garlic, and set aside. Chop the leek (cut in 1/2 lengthwise first & make sure to rinse very well!!) and set aside (separate from the onions & garlic). Chop the sage & set aside separately as well. To easily remove the casings, lightly slice each sausage lengthwise. Peel off with your fingers. In a large pan over medium/high heat, cook the sausages until they are a nice golden brown. While cooking, break apart the mixture until it looks like ground meat. Take the meat out of the pan and save it in a bowl. Add 2 tbsp olive oil and add the sage to the pan. Cook for a minute, add the leeks & cayenne pepper. Cook for 2 to 3 minutes and put the meat back in the pan. When the leek is cooked, turn off the heat and keep in the mixture in the pan. For the tomato sauce: In a medium size pot over medium/ high heat, add 1 tbsp olive oil, thyme, garlic & onions. Cook for 3-4 minutes, until onions are translucent. Add crushed tomatoes, lower the heat and simmer for about 20 minutes (with a lose lid, otherwise the sauce will splatter all over your kitchen walls!) Add sugar and about 1 tsp kosher salt (1/2 tsp for regular salt), stir and cook for another 2 minutes. Puree the tomatoes until smooth. Add milk and butter, and stir. Keep the heat on very low or turn off until you are ready to serve. When rigatoni is cooked, add to the hot pan with the sausage mixture. Stir well, add a little olive oil if it looks dry. Plate and add tomato sauce to the pasta. Serve this way or with parmesan.

 

Step by step:


1. Bring a large pot of salted water to boil.

2. Chop the onions, garlic, and set aside. Chop the leek (cut in 1/2 lengthwise first & make sure to rinse very well!!) and set aside (separate from the onions & garlic). Chop the sage & set aside separately as well.

3. To easily remove the casings, lightly slice each sausage lengthwise. Peel off with your fingers. In a large pan over medium/high heat, cook the sausages until they are a nice golden brown. While cooking, break apart the mixture until it looks like ground meat.

4. Take the meat out of the pan and save it in a bowl.

5. Add 2 tbsp olive oil and add the sage to the pan. Cook for a minute, add the leeks & cayenne pepper. Cook for 2 to 3 minutes and put the meat back in the pan. When the leek is cooked, turn off the heat and keep in the mixture in the pan.


For the tomato sauce

1. In a medium size pot over medium/ high heat, add 1 tbsp olive oil, thyme, garlic & onions. Cook for 3-4 minutes, until onions are translucent.

2. Add crushed tomatoes, lower the heat and simmer for about 20 minutes (with a lose lid, otherwise the sauce will splatter all over your kitchen walls!)

3. Add sugar and about 1 tsp kosher salt (1/2 tsp for regular salt), stir and cook for another 2 minutes. Puree the tomatoes until smooth.

4. Add milk and butter, and stir. Keep the heat on very low or turn off until you are ready to serve.

5. When rigatoni is cooked, add to the hot pan with the sausage mixture. Stir well, add a little olive oil if it looks dry. Plate and add tomato sauce to the pasta.

6. Serve this way or with parmesan.


Nutrition Information:

Quickview
929k Calories
33g Protein
40g Total Fat
109g Carbs
35% Health Score
Limit These
Calories
929k
46%

Fat
40g
62%

  Saturated Fat
12g
77%

Carbohydrates
109g
36%

  Sugar
18g
20%

Cholesterol
74mg
25%

Sodium
914mg
40%

Get Enough Of These
Protein
33g
67%

Copper
5mg
267%

Selenium
75µg
108%

Manganese
1mg
86%

Phosphorus
459mg
46%

Vitamin B3
8mg
43%

Vitamin B6
0.83mg
42%

Vitamin B1
0.54mg
36%

Potassium
1202mg
34%

Fiber
8g
33%

Iron
5mg
33%

Magnesium
128mg
32%

Vitamin E
4mg
31%

Vitamin K
30µg
29%

Zinc
4mg
29%

Vitamin C
23mg
28%

Vitamin B2
0.4mg
23%

Vitamin A
1104IU
22%

Calcium
200mg
20%

Vitamin B5
1mg
19%

Folate
67µg
17%

Vitamin B12
1µg
17%

Vitamin D
1µg
13%

covered percent of daily need
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