Tuesday, October 20, 2009

rigatoni with Italian sausage

what you need
500gr rigatoni pasta
1/2 onion finaly diced
1 glove garlic chopped
500gr Italian sausage (with fennel if possible)
2 tbs olive oil
1 cup tomato passata or canned tomatoes
1/4 tsp freshly grated nutmeg
Salt and freshly grounded black pepper
freshly grated Parmigiano cheese
2 tbsp roughly chopped parsley leaves

what to do
Place the sausage in a saucepan with 1 1/2 cups water. Cover, bring to a boil and turn heat down to low. Simmer, covered for about 10 minutes. Remove from heat and let sausage cool to room temperature. Remove casings from sausage and chop finely.

In a medium skillet, heat olive oil. Add onion and garlic, turn heat to low and cook till softened, Stir in tomato passata, sausage, nutmeg, 1/2 tsp salt and pepper and cook for 10 minutes.

Cook pasta in a large volume of boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl . Mix 3/4 of the sauce with the pasta and spoon remaining sauce and sausage on top.

Garnish with chopped parsley and serve with freshly grated Parmigiano cheese.


  1. My husband is a big fan of sausage and this sounds good. Curious that the recipe calls for nutmeg? I will give this a try. Thank you.