Rigatoni with Sausage and Fresh Marjoram
|Butter||20 Milliliter (1 1/2 tablespoon)|
|Olive oil||15 Milliliter (1 tablespoon)|
|Onion||1 , chopped|
|Carrot||1 , julienned|
|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|
|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)|
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.
10 Serve immediately