Sausage With Rigatoni In Tomato Cream Sauce Recipes

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SAUSAGE AND TOMATO RIGATONI



Sausage and Tomato Rigatoni image

Serve up our classic rigatoni recipe with just 10 minutes of prep time! Our Sausage and Tomato Rigatoni recipe features red onion and parsley flavors.

Provided by My Food and Family

Categories     Pasta

Time 35m

Yield 4 servings, about 2 cups each

Number Of Ingredients 7

4 cups rigatoni, uncooked
1 lb. Italian sausage, cut into chunks
1 red onion, sliced
1/4 cup tomato paste
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4 cup chopped fresh parsley
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, cook sausage in large nonstick skillet on medium heat until evenly browned, stirring occasionally. Drain; return to skillet. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is done, stirring occasionally. Stir in dressing.
  • Drain pasta; place in large bowl. Add sausage mixture; mix lightly. Top with parsley and cheese.

Nutrition Facts : Calories 670, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 990 mg, Carbohydrate 87 g, Fiber 5 g, Sugar 8 g, Protein 30 g

RIGATONI WITH SAUSAGE AND TOMATO CREAM SAUCE



Rigatoni With Sausage and Tomato Cream Sauce image

Make and share this Rigatoni With Sausage and Tomato Cream Sauce recipe from Food.com.

Provided by dicentra

Categories     Manicotti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 1/2 lbs Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 lb rigatoni pasta
grated parmesan cheese, for serving

Steps:

  • In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
  • With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
  • Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
  • Add the pepper, parsley, and cream.
  • In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
  • Drain the pasta and toss with the sauce. Serve with grated Parmesan.

RIGATONI WITH SAUSAGE AND CREAM



Rigatoni With Sausage and Cream image

Mild Italian sausage in a seasoned tomato-cream sauce with the addition of one of my favorite herbs...fennel seed!

Provided by gailanng

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
3 mild Italian sausage, chopped
4 medium garlic cloves, crushed
1 medium onion, chopped fine
1 teaspoon fennel seed, crushed
1 teaspoon sugar
1 (29 ounce) can tomato sauce
1 tablespoon tomato paste
5 basil leaves, coarsely chopped
1 lb rigatoni pasta
water
3/4 cup half-and-half
salt
fresh ground black pepper
fresh grated parmesan cheese

Steps:

  • Heat olive oil in heavy saucepan; add sausage and brown.
  • Add onion and garlic; cook until the onion is translucent.
  • Add tomato sauce, tomato paste, sugar, crushed fennel seed, and basil; stir and cook over moderate heat for 20 to 30 minutes.
  • Bring 4 quarts of water to a boil in a large pot and add all the pasta at once; stir well.
  • When the sauce is ready, put half-and-half in a bowl and add a little of the hot sauce to it to temper the milk. Add the milk to the rest of the sauce. When the rigatoni is cooked al dente, drain and put in large serving bowl. Add the sauce and stir to coat.
  • Garnish with basil leaves and serve with fresh parmesan cheese.

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