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Barilla® Rigatoni with Spicy Lamb Sausage Ragu

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Barilla® Rigatoni with Spicy Lamb Sausage Ragu
50 minutes


Main course

PROTEIN: 28.0g
FAT: 23.0g

Ingredients for 8 people

1 BOX Barilla® Rigatoni
4 TABLESPOONS Extra Virgin Olive Oil
1/2 Large Onion Diced
2 CLOVES Garlic Sliced Thin
1 1/2 TABLESPOON Fresh Thyme Chopped (May Substitute ½ Tablespoon Dried Thyme)
1/2 Medium Carrot Finely Shredded
28-OUNCES Peeled Whole Tomatoes Canned Crushed Reserve Liquid
1 POUND Spicy Lamb Sausage Cut Into 1/2-Inch Pieces
16 LEAVES Mint
1/4 POUND Romano Cheese Freshly Grated

Preparation 10 minutes preparation + 40 minutes cooking
1. Tomato Sauce: HEAT olive oil in a 3-quart saucepan over medium heat

2. ADD onion and garlic; cook until soft and light golden brown, 8 to 10 minutes

3. ADD thyme and carrots; cook 5 minutes more, until carrot is quite soft

4. ADD tomatoes with their juice and bring to a boil, stirring often

5. Lower the heat and simmer for 30 minutes until as thick as hot cereal

6. SEASON with salt to taste

7. ADD tomato sauce to a medium saucepan and bring to a boil

8. ADD sausage to the sauce and reduce the heat to a simmer

9. Cook for 1 hour, skimming off the fat as it is rendered from the meat

10. REMOVE sauce from the heat, cool briefly, and then pulse it in a food processor until smooth

11. Transfer to a 12-inch sauté pan and keep warm

12. BRING 6 quarts of water to a boil and add 2 tablespoons of salt (optional)

13. COOK Rigatoni according to package directions

14. Drain Rigatoni and add to the pan with the sauce

15. Toss gently over high heat for 1 minute

16. ADD mint leaves, toss 1 minute more

17. DIVIDE evenly among warmed dinner plates

18. Grate Pecorino Romano cheese over each plate and serve immediately