Tested till perfect Rigatoni with Sausage Fennel Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 12 oz 12ozItalian sausageItalian sausages
  • 1 tbsp 1tbspolive oil
  • 1 1oniononions, chopped
  • 3 3cloves garlic, minced
  • 1 1sweet green peppersweet green peppers, chopped
  • 1/2 tsp 1/2tspfennel seeds, crushed
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cuptomato paste
  • 1/2 1/2dry red wine
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)tomatotomatoes
  • 4 cups 4cupsrigatoni pasta
  • 1/2 cup 1/2cupgrated Parmesan cheese
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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.

Nutritional Information Per serving: about

cal 568 pro 29g total fat 21g sat. fat 7g
carb 66g fibre 6g chol 46mg sodium 1,321mg

% RDI:

calcium 24 iron 34 vit A 19 vit C 85
folate 50
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