Photo: K8
Rigatoni with sausage ragu recipe
12 ingredients
15 min + 55 min
4 people
openrecipes
It's always useful to keep sausages in the freezer. Skin them and they become endlessly versatile.
Estimated Nutrition (whole recipe, rough)
688
Calories
25g
Protein
54g
Fat
23g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 splash olive oil, for frying
- 1 medium onion, chopped
- 8 good-quality sausages, herby if you can get them
- 3 medium garlic cloves, finely chopped
- 1 small glass white wine
- 1 finely chopped fresh rosemary leaves or 1 teaspoon dried
- tbsp finely chopped fresh sage or 1 teaspoon dried
- 1 tin chopped tomatoes
- tbsp double cream (optional)
- 400 rigatoni
- g salt and freshly ground black pepper
- 100 grated Parmesan, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes