Rigatoni With Sweet Sausage And Tomato Sauce Food

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RIGATONI WITH SAUSAGE AND CREAM



Rigatoni With Sausage and Cream image

Mild Italian sausage in a seasoned tomato-cream sauce with the addition of one of my favorite herbs...fennel seed!

Provided by gailanng

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
3 mild Italian sausage, chopped
4 medium garlic cloves, crushed
1 medium onion, chopped fine
1 teaspoon fennel seed, crushed
1 teaspoon sugar
1 (29 ounce) can tomato sauce
1 tablespoon tomato paste
5 basil leaves, coarsely chopped
1 lb rigatoni pasta
water
3/4 cup half-and-half
salt
fresh ground black pepper
fresh grated parmesan cheese

Steps:

  • Heat olive oil in heavy saucepan; add sausage and brown.
  • Add onion and garlic; cook until the onion is translucent.
  • Add tomato sauce, tomato paste, sugar, crushed fennel seed, and basil; stir and cook over moderate heat for 20 to 30 minutes.
  • Bring 4 quarts of water to a boil in a large pot and add all the pasta at once; stir well.
  • When the sauce is ready, put half-and-half in a bowl and add a little of the hot sauce to it to temper the milk. Add the milk to the rest of the sauce. When the rigatoni is cooked al dente, drain and put in large serving bowl. Add the sauce and stir to coat.
  • Garnish with basil leaves and serve with fresh parmesan cheese.

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE



Rigatoni With Sausage and Tomato Cream Sauce image

Make and share this Rigatoni With Sausage and Tomato Cream Sauce recipe from Food.com.

Provided by dicentra

Categories     Manicotti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 1/2 lbs Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 lb rigatoni pasta
grated parmesan cheese, for serving

Steps:

  • In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
  • With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
  • Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
  • Add the pepper, parsley, and cream.
  • In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
  • Drain the pasta and toss with the sauce. Serve with grated Parmesan.

BAKED RIGATONI & SAUSAGE, TUSCAN STYLE



Baked Rigatoni & Sausage, Tuscan Style image

I saw this on a cooking show a long time ago - I think it was Ciao Italia, but I'm not sure. It's very easy to make, and the addition of the cannellini beans makes a big difference in taste and heartiness, in my opinion.

Provided by Stacky5

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb ground sausage (I use Sage flavor)
1 (28 ounce) can Italian-style tomato sauce
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
1 (16 ounce) box rigatoni pasta
1/2 teaspoon minced garlic
1 teaspoon italian seasoning
3 cups shredded mozzarella cheese
1/4 cup romano cheese, grated
chopped parsley, to garnish

Steps:

  • Preheat oven to 350 degrees.
  • In dutch oven over medium-high heat, cook sausage with the minced garlic until sausage is not longer pink and crumbled. Drain.
  • Stir in tomato sauce, beans and Italian seasoning. Reduce heat and simmer until heated through, about 5 minutes.
  • Meanwhile, cook Rigatoni according to package directions, just until al dente. Drain and lightly butter.
  • Add cooked pasta to the meat sauce and toss until well coated.
  • Spray a 13x9x2-inch baking dish with Pam.
  • Pour HALF of the pasta mixture in pan; Sprinkle HALF of the mozzarella cheese evenly on top; REPEAT.
  • Sprinkle grated Romano cheese on the top. Cover with foil and bake for 20 5- 25 minutes or until cheese is melted.
  • Garnish with chopped parsley and serve with crusty garlic bread and a salad.

Nutrition Facts : Calories 795.6, Fat 37.6, SaturatedFat 15.7, Cholesterol 166.2, Sodium 1842.2, Carbohydrate 73.2, Fiber 8.3, Sugar 9.4, Protein 41.2

RIGATONI WITH SWEET SAUSAGE AND TOMATO SAUCE



Rigatoni with Sweet Sausage and Tomato Sauce image

Make and share this Rigatoni with Sweet Sausage and Tomato Sauce recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb Italian pork sausage
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 (28 ounce) can peeled Italian tomatoes, passed through a food mill
salt and pepper
3 -4 fresh basil leaves, torn into pieces
1 lb rigatoni pasta
1/2 cup fresh grated romano cheese

Steps:

  • Romove the sausage from the casings and chop the meat fine.
  • In a large pot, heat the oil over medium heat.
  • Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
  • Add the wine and bring to a simmer.
  • Cook until most of the wine evaporates.
  • Stir in the tomatoes and salt and pepper to taste.
  • Bring to a simmer.
  • Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half.
  • Stir in the basil.
  • Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat.
  • Add the rigatoni and some salt.
  • Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite.
  • Drain.
  • In a large heated serving bowl, toss the rigatoni with the sauce.
  • Serve with the grated cheese.

Nutrition Facts : Calories 662.3, Fat 33.8, SaturatedFat 11.3, Cholesterol 128.7, Sodium 662.1, Carbohydrate 60.9, Fiber 4.1, Sugar 5.2, Protein 25.1

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