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Rigatoni with Sausage and Fresh Marjoram

Fettuccine.Inn's picture
Ingredients
  Butter 20 Milliliter (1 1/2 tablespoon)
  Olive oil 15 Milliliter (1 tablespoon)
  Onion 1 , chopped
  Carrot 1 , julienned
  Bay leaf 1
  Bacon 2 1⁄2 Ounce, chopped (70 gram)
  Spicy italian sausages 1⁄2 Pound, skinned and sliced (225 gram)
  Italian tomatoes 1 2⁄3 Cup (26.67 tbs), peeled
  Salt To Taste
  Freshly ground black pepper To Taste
  Beef stock/Chicken stock 125 Milliliter (1/2 cup)
  Rigatoni 1 Pound (450 gram)
  Chopped fresh marjoram/Oregano 25 Milliliter (1 1/2 heaped tablespoon)
Directions

GETTING READY
1 In a frying pan, heat butter and cook onion and carrot with bay leaf until onion is transparent.
2 Add in bacon and sausage, cook stirring frequently until brown.
3 Over the sink, squeeze half the tomatoes dry , pulp the flesh using your hand and add to the pan.
4 Add the rest of the tomatoes whole and loosley break them using a spoon whil stirring.
5 Add salt and pepper for seasoning and simmer for 30 minutes.
6 Gradually, pour in the stock as the sauce reduces.
7 In boiling salted water, cook rigoni tatoni until al dente. Drain.
8 Transfer the rigatoni to a warm serving dish.
9 Add in the sauce and sprinkle marjoram , toss gently.

SERVING
10 Serve immediately

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Pasta
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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4.15238
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 757 Calories from Fat 262

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 9.9 g49.5%

Trans Fat 0 g

Cholesterol 60.2 mg20.1%

Sodium 774.9 mg32.3%

Total Carbohydrates 95 g31.6%

Dietary Fiber 8.2 g32.9%

Sugars 9.1 g

Protein 27 g53.6%

Vitamin A 76.9% Vitamin C 19.9%

Calcium 19% Iron 46.2%

*Based on a 2000 Calorie diet

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Rigatoni With Sausage And Fresh Marjoram Recipe