Rigatoni with Sausage and Artichoke
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Rigatoni with Sausage and Artichoke
Photography by Edward Pond
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| cal | 452 |
| pro | 19 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 53 g |
| fibre | 5 g |
| chol | 28 mg |
| sodium | 821 mg |
| RDI: | 316 mg |
| calcium | 5 |
| iron | 34 |
| vit A | 3 |
| vit C | 15 |
| folate | 65 |
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp extra-virgin olive oil
- 4 Italian sausages, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp hot pepper flakes
- 1 bottled strained tomatoes
- 1/4 cup dry red wine
- 1/4 tsp dried Italian herb seasoning
- Pinch granulated sugar
- 2 6 oz/170 mL each) marinated artichoke hearts, drained and rinsed
- 1/4 cup chopped fresh parsley
Preparation
In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.
Meanwhile, in skillet, heat oil over medium heat; cook sausages, onion, garlic, salt, pepper and hot pepper flakes until sausage is browned, about 5 minutes. Drain off any fat.
Add tomatoes, wine, herb seasoning and sugar; bring to boil, scraping up any browned bits. Reduce heat and simmer for 15 minutes.
Add artichokes; simmer for 10 minutes. Stir in parsley. Add to pasta and toss to coat.
More rigatoni recipes:
Meanwhile, in skillet, heat oil over medium heat; cook sausages, onion, garlic, salt, pepper and hot pepper flakes until sausage is browned, about 5 minutes. Drain off any fat.
Add tomatoes, wine, herb seasoning and sugar; bring to boil, scraping up any browned bits. Reduce heat and simmer for 15 minutes.
Add artichokes; simmer for 10 minutes. Stir in parsley. Add to pasta and toss to coat.
More rigatoni recipes:
- Sausage Rigatoni Bake
- Baked Rigatoni and Meatballs
- Rigatoni with Sausage Fennel Sauce
- Sausage and Swiss Chard Rigatoni
- Rigatoni with Roasted Tomatoes and Beans
Source : Canadian Living Magazine: January 2010
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