Recipes and food styling by David Grenier
Photography by Michael Alberstat
Chef's Tip:
To make it vegetarian, leave out the chicken or replace chicken with pre-cooked shrimp for a seafood delight.
Boiling | Sauté | Stir Fry | Cheese | Pasta | Sausage | Dinner | Main Dish | 20-Minute Supper Club | All categories...
FOOD >> RECIPE
Fresh Pomodoro & Sausage Rigatoni
A meat lovers' pasta to thrill your tastebuds
Ingredients (serves 6)
| 500 g | rigatoni |
| 2 tsp | 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 |
| ½ cup | vodka (optional) |
| 1 lb | campari or plum tomatoes, quartered |
| 1/3 cup | crumbled goat cheese |
| 1 cup | chopped fresh basil |
Instructions
- In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
- 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.
- Add sauce and basil to pasta, and toss.
Nutritional information
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.
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