Fresh Pomodoro & Sausage Rigatoni
A meat lovers' pasta to thrill your tastebuds
Loading ...April 8th, 2012
Recipes and food styling by David GrenierPhotography by Michael Alberstat
Servings
3Prep Time
10 minutesCook Time
20 minutesIngredients
- 500 gram rigatoni
- 2 teaspoons olive oil
- 3 cloves garlic, thinly sliced
- 1 small fennel bulb, halved, cored, thinly sliced (about 2 cups)
- 4 Italian sausages, casings removed, roughly chopped
- 1/2 Cups vodka (optional)
- 1 pound campari or plum tomatoes, quartered
- 1/3 Cups crumbled goat cheese
- 1 Cup chopped fresh basil
Directions
In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
In a large skillet, heat oil over medium-high. Add garlic, fennel and sausage, and cook until sausage browns, about 5 minutes. Drain fat. Add vodka, and cook 3 minutes. Add tomatoes and cook 2 minutes, stirring occasionally. Remove from heat, mix in cheese, and season with salt and pepper.
Add sauce and basil to pasta, and toss.
Nutrients Per Serving
Nutrients per serving: (without vodka): 591 calories, 24 g fat, 24 g protein, 68 g carbs, 5 g fibre. Excellent source of folate and iron.
