Italian Sausage Rigatoni Recipe

Pasta with Homemade Sun-dried Tomato Sauce

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Active/Total Time: 45 mins/1 hr 45 minsServes: 4 to 8

This recipe for Sausage Rigatoni is very hearty, savory, and packed with flavor. You'll want to plan ahead and make sure you have the full 1 hour and 45 minutes of time required to make it, too. Most of that time commitment is due to the sun-dried tomato sauce, which should simmer for at least an hour in order to develop its fullness of flavor.

If you can't find fennel sausage at your supermarket, add some fennel seeds to the recipe -- no more than a teaspoon, though. Also, instead of using a food mill, it's OK to use a food processor or blender for the tomato sauce once it's done.

Ingredients
  • 1 large onion
  • 1 large garlic clove
  • 1 Tbsp extra virgin olive oil
  • 1/2 small can Tomato paste (2 Tbsp)
  • 1 can crushed tomato (690 ml / 24 oz.) - can substitute with canned tomato sauce
  • 1 can whole tomato (796 ml / 28 oz.)
  • 1 cup sun-dried tomatoes
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp Salt
  • 1 Tbsp oregano
  • 1 Tbsp sugar
  • 2 Tbsp Balsamic vinegar
  • 4 whole fennel sausages (casings removed)
  • 4 whole spicy Italian sausages (casings removed)
  • 1 whole white onion
  • 4 garlic cloves
  • 2 Tbsp Extra-virgin olive oil
  • 500 g package rigatoni pasta
  • 4 Tbsp Parmigiano-Reggiano
  • 2 Tbsp finely chopped Italian parsley

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