Rigatoni with Sausage Fennel Sauce

Author: Canadian Living

This hearty dish can be as spicy as you want, depending on whether you use sweet or hot Italian sausages. Serve with a Caesar salad.

  • Portion size 4 servings

Ingredients

  • 12 oz Italian sausages
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 sweet green pepper chopped
  • 1/2 teaspoon fennel seeds crushed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup tomato paste
  • 1/2 red wine
  • 1 can tomato
  • 4 cups rigatoni pasta
  • 1/2 cup grated Parmesan cheese

Method

Remove sausages from casings. In saucepan, heat oil over medium-high heat; cook sausages, breaking up with spoon, until no longer pink, about 5 minutes. With slotted spoon, remove to bowl.

Drain off all but 1 tbsp (15 mL) fat from pan. Add onion, garlic, green pepper, fennel seeds, oregano, salt and pepper; cook over medium heat, stirring occasionally, until vegetables are softened, about 5 minutes.

Add tomato paste; cook, stirring, for 3 minutes. Add wine and tomatoes, scraping up brown bits on bottom and breaking up tomatoes with back of spoon; reduce heat and simmer until thickened, 25 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain; return to pot. Add sauce; toss to coat. Serve sprinkled with cheese.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1321 mg
  • Protein 29 g
  • Calories 568.0
  • Total fat 21 g
  • Cholesterol 46 mg
  • Saturated fat 7 g
  • Total carbohydrate 66 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 85.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rigatoni with Sausage Fennel Sauce

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