Rigatoni with spicy sausage and crispy mushrooms
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 704, total fat 39 G., saturated fats 13 G., proteins 28 G., carbohydrates 60 G., fiber 3 G., cholesterol 74 mg, sodium 667 mg, sugar 4 G.
Calories 704, total fat 39 G., saturated fats 13 G., proteins 28 G., carbohydrates 60 G., fiber 3 G., cholesterol 74 mg, sodium 667 mg, sugar 4 G.
Rigatoni pasta is served in a savory tomato sauce with spicy Italian sausage and a topping of crispy oven-baked mushrooms. Its tubular shape and ribbed surface allow the rigatoni to absorb the sauce to its fullest potential, delivering a delicious flavor experience in every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of champignons, cut into 0.5 cm thick slices.
- 4 tablespoons extra-virgin olive oil
- 1 tsp chopped fresh rosemary + 1 small sprig
- 350 g raw sweet or hot Italian sausages (about 4 pcs.), casings removed
- 2 cloves garlic, thinly sliced
- 3.5 tbsp. marinara sauce
- 450 g rigatoni
- For serving: grated Gruyere, Parmesan or Pecorino
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Cooking the dish according to the recipe:
- Preheat oven to 190°C. Bring a large saucepan of salted water to a boil.
- Toss the mushrooms with 1 tablespoon olive oil, chopped rosemary, 1 teaspoon salt, and a few grinds of black pepper. Arrange them in a single layer on a baking sheet and roast, stirring occasionally, until dry and crisp in spots, 40-50 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the sausage and garlic and cook, breaking up any lumps with a wooden spoon, for about 6 minutes. Add the marinara sauce, rosemary sprig, and 1 cup water and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Season with salt and pepper to taste.
- Add the pasta to boiling water and cook according to package directions. Drain, transfer the pasta to a large serving bowl, and toss with the meat sauce. Serve with mushrooms and grated cheese.
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