Rigatoni with Sausage Fennel Sauce
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 568 |
| pro | 29 g |
| total fat | 21 g |
| sat. fat | 7 g |
| carb | 66 g |
| fibre | 6 g |
| chol | 46 mg |
| sodium | 1.321 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 34% |
| vit A | 19% |
| vit C | 85% |
| folate | 50% |
-
12 oz (375 g) Italian sausages
1 tbsp (15 mL) olive oil
1 onion, chopped
3 cloves garlic, minced
1 sweet green pepper, chopped
1/2 tsp (2 mL) fennel seeds, crushed
1/2 tsp dried oregano 2 mL
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) tomato paste
1/2 cup (125 mL) dry red wine
1 can (19 oz/540 mL) tomatoes
4 cups (1 L) rigatoni pasta
1/2 cup (125 mL) grated Parmesan cheese
Preparation:
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.
Source
Canadian Living Magazine: November 2002
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