Rigatoni with sausage ragu recipe Recipe

Name: Rigatoni with sausage ragu recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 splash olive oil, for frying; 1 medium onion, chopped; 8 good-quality sausages, herby if you can get them; 3 medium garlic cloves, finely chopped; 1 small glass white wine; 1 tbsp finely chopped fresh rosemary leaves or 1 teaspoon dried; 1 tbsp finely chopped fresh sage or 1 teaspoon dried; 400 g (14.1oz) tin chopped tomatoes; 100 ml (3.5fl oz) double cream (optional); 400 g (14.1oz) rigatoni; 1 pinch salt and freshly ground black pepper; 1 cup grated Parmesan, to serve

Servings: persons

1 splash olive oil, for frying
1 medium onion, chopped
8 good-quality sausages, herby if you can get them
3 medium garlic cloves, finely chopped
1 small glass white wine
1 tbsp finely chopped fresh rosemary leaves or 1 teaspoon dried
1 tbsp finely chopped fresh sage or 1 teaspoon dried
400 g (14.1oz) tin chopped tomatoes
100 ml (3.5fl oz) double cream (optional)
400 g (14.1oz) rigatoni
1 pinch salt and freshly ground black pepper
1 cup grated Parmesan, to serve

1
Preheat the oven to 180C/gas 4.
2
Warm a good glug of olive oil in a large flameproof casserole and fry the onion gently for 15 minutes, so that it softens and begins to turn golden.
3
Meanwhile, heat 1 tablespoon of olive oil in a frying pan, squeeze the sausages out of their skins and begin to fry, breaking up the meat so it looks like mince.
4
Allow it to turn golden on one side before flipping it over and continuing to break up.
5
When the meat is coloured right through, about 10 minutes, add it, along with its juices, to the casserole, add the garlic and fry for a few minutes.
6
Meanwhile deglaze the frying pan with the white wine, scraping out all the tasty caramelised bits into the casserole.
7
Add the herbs, stir around, bubbling off the wine, and then add the tomatoes.
8
Cover, bring to a simmer and transfer to the oven for 30 minutes.
9
Season to taste and stir in the cream, if using.
10
Cook the rigatoni in plenty of boiling water (well salted if you're not sharing with very young children) according to the packet instructions.
11
Toss the drained pasta into the casserole, stir well to coat in the sauce and scatter with plenty of fresh Parmesan, to serve.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 splash olive oil, for frying, 1 medium onion, chopped, 8 good-quality sausages, herby if you can get them, 3 medium garlic cloves, finely chopped, and more.

Yes, Rigatoni with sausage ragu recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni with sausage ragu recipe

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