Rigatoni With Sweet Sausages In Creamy Tomato Sauce

Rigatoni With Sweet Sausages In Creamy Tomato Sauce

Description: Rigatoni With Sweet Sausages In Creamy Tomato Sauce takes approximately 45 minutes from beginning to end. This recipe serves 4. This main course has 922 calories, 34g of protein, and 40g of fat per serving. For $1.92 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 82 people were glad they tried this recipe. A mixture of garlic cloves, onion, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. With a chefcipe score of 91%, this dish is great. If you like this recipe, you might also like recipes such as Rigatoni in Creamy Tomato Sauce, One Pan Rigatoni with Creamy Red Wine Tomato Sauce, and Creamy Pesto Rigatoni with Chunky Tomato Vinaigrette.


Weight watchers points: 26
(Source: foodista.com)

Prep Time
45 minutes
Total Time
45 minutes
Serves
4

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Ingredients

  • 4 sausages
  • 1 leek
  • 1 tablespoon sage
  • 2 garlic cloves
  • 1/2 medium onion
  • 28 oz canned tomatoes
  • 1 pound rigatoni
  • 1 cup milk
  • 1/2 teaspoon thyme
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons sugar
  • 4 servings salt& pepper

Steps

  1. Bring a large pot of salted water to boil.
  2. Chop the onions, garlic, and set aside. Chop the leek (cut in 1/2 lengthwise first & make sure to rinse very well!!) and set aside (separate from the onions & garlic). Chop the sage & set aside separately as well.
  3. To easily remove the casings, lightly slice each sausage lengthwise. Peel off with your fingers. In a large pan over medium/high heat, cook the sausages until they are a nice golden brown. While cooking, break apart the mixture until it looks like ground meat.
  4. Take the meat out of the pan and save it in a bowl.
  5. Add 2 tbsp olive oil and add the sage to the pan. Cook for a minute, add the leeks & cayenne pepper. Cook for 2 to 3 minutes and put the meat back in the pan. When the leek is cooked, turn off the heat and keep in the mixture in the pan.