Fridge Friend Recipes
Tuscan Sausage and Tomato Rigatoni recipe
A hearty pasta dinner with browned pork sausages simmered in a rich tomato and onion sauce, loosened with chicken stock for extra savouriness. Finished with rigatoni and a touch of oregano, it is comforting and full of bold Italian-inspired flavour.
35 min · Easy · Italian-inspired Jump to method
Ingredients
- 400g Pork Sausages
- 1 large Onion
- 400g Tinned Tomatoes
- 200ml Chicken Stock
- 300g Rigatoni
- 2 cloves Garlic
- 1 tbsp Olive Oil
- 1 tsp Dried Oregano
- 30g Parmesan
| Nutrition | Per serving |
|---|---|
| Calories | 764 kcal |
| Protein | 28 g |
| Carbohydrates | 71 g |
| Fat | 38 g |
| Saturated fat | 12 g |
| Fibre | 5 g |
| Sugar | 6 g |
| Sodium | 780 mg |
Why this works
A hearty, energy-dense pasta dish that provides a useful amount of protein but is also relatively high in calories, saturated fat and sodium.
Protein from pork and Parmesan. The sausages and Parmesan contribute a moderate amount of protein, which supports satiety and muscle maintenance.
Lycopene and vitamin C from tomatoes. Tinned tomatoes provide lycopene and some vitamin C, both of which add antioxidant value to the meal.
Sodium and saturated fat concern. Pork sausages and stock are likely to make this dish relatively high in salt, while sausages and Parmesan add significant saturated fat.
Method
- Bring a large pan of salted water to the boil and cook the rigatoni for 10-12 minutes until al dente.
- Meanwhile, squeeze the meat from the pork sausages and roll into small bite-sized pieces if you like, or slice the sausages into thick rounds.
- Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 6-8 minutes until softened and lightly golden.
- Add the garlic and cook for 1 minute, then add the pork sausages. Fry for 6-8 minutes, stirring often, until browned all over.
- Pour in the tinned tomatoes and chicken stock, then stir in the dried oregano. Simmer for 12-15 minutes until the sauce thickens and the sausages are cooked through.
- Drain the rigatoni, reserving a splash of the pasta water. Toss the rigatoni through the sausage sauce, adding a little pasta water if needed to loosen.
- Serve hot with Parmesan scattered over the top, if using.
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