Sausage Courgette Rigatoni Recipes
COURGETTE, SAUSAGE & RIGATONI BAKES
This thrifty and comforting pasta bake for two is made with a punchy garlic and chilli spiked tomato sauce, then topped with mozzarella
Provided by Good Food team
Categories Main course
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan. Squeeze the sausagemeat out of the skins, breaking it into little chunks, and pop in the pan. Fry for 8 mins until golden and cooked through. Tip in the courgettes, garlic and a pinch of chilli flakes. Fry for a few mins until just tender. Pour over the chopped tomatoes, season and bubble down for 5 mins or so, adding a splash of water if it's looking too thick.
- Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
- Heat the grill to high. Dot the cheese on top of the sausage dishes, then place under the grill until the cheese is golden and bubbling (about 5-10 mins), and serve.
Nutrition Facts : Calories 834 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 3.1 milligram of sodium
SAUSAGE & COURGETTE RIGATONI
Chunky pasta tubes with a meaty, garlicky sauce and a good dollop of mascarpone - this is classic comfort food at its best
Provided by Sarah Cook
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Take the skins off the sausages and break the meat into small chunks. Heat the oil in a non-stick frying pan and fry the sausagemeat until really golden and crispy, breaking up the meat with a wooden spoon as you cook, so the end result is a bit like chunky mince. Scoop out the sausagemeat with a slotted spoon, leaving the sausage oil in the pan, then add the fennel, onion and garlic. Fry gently for about 10 mins until the veg are softened but not coloured. Add a splash of water if it starts to catch.
- Bring a large pan of water to the boil, add the pasta and cook following pack instructions until al dente. Drain the pasta, saving a ladleful of the water.
- Put the frying pan back on the heat and stir in the lemon zest, juice, mascarpone, courgette and reserved pasta water. Bubble for 2 mins, then stir in the rigatoni with the sausagemeat. Season, scatter over any fennel fronds, some toasted pine nuts (if you like) and a little grated Parmesan. Scoop straight from the pan into pasta bowls.
Nutrition Facts : Calories 820 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 19 milligram of sodium
RIGATONI AND SAUSAGE BAKE
This is a yummy Italian dish that is quick and easy to make but hearty and rich. Pick up some Italian bread and enjoy!
Provided by Karen..
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Cook pasta according to package directions and drain.
- Over medium heat, cook sausage and onions in a skillet until sausage is cooked through.
- Cut sausage into thin slices.
- In a large bowl, stir together pasta, sausage mixture, 2 1/2 cups sauce, 1 1/2 cups of mozzarella cheese, ricotta cheese and 2 tbl Parmesan cheese until well combined.
- Spread mixture into a 13 x 9 inch baking dish, top with remaining sauce and sprinkle with remaining cheeses.
- Cover with foil and bake for 30 minutes or until hot and bubbly.
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