Filed Under: italian, main-dish, pan-fry, Pork, Under 20 Mins

Fresh Pomodoro & Sausage Rigatoni

A meat lovers' pasta to thrill your tastebuds

April 8th, 2012

Recipes and food styling by David GrenierPhotography by Michael Alberstat

Prep Time
10 minutes
Cook Time
20 minutes
  • 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
  1. In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.

  2. 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.

  3. 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.

Fresh Pomodoro & Sausage Rigatoni

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