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Ingredients for 4 people
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- 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
- 2 tablespoons Kosher Salt
- 1 pound Spicy Lamb Sausage Cut Into 1/2-Inch Pieces
- 16 leaves Mint
- 1/4 pound Romano Cheese Freshly Grated
Le Ricette
Rigatoni with Spicy Lamb Sausage Ragu
PREPARATION TIME
0 min
0 min
TYPE
Main course
Main course
Ingredients for 4 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
2 tablespoons Kosher Salt
1 pound Spicy Lamb Sausage Cut Into 1/2-Inch Pieces
16 leaves Mint
1/4 pound Romano Cheese Freshly Grated
Ingredients
Rigatoni
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
Preparation 0 minutes preparation + 0 minutes cooking
tomato sauce: heat olive oil in a 3-quart saucepan over medium heat.
add the onion and garlic cook until soft and light golden brown, 8 to 10 minutes.
add the thyme and carrots cook 5 minutes more, until carrot is quite soft.
add the tomatoes with their juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
season with salt to taste. Add tomato sauce to a medium saucepan and bring to a boil.
add sausage to the sauce and reduce the heat to a simmer. Cook for 1 hour, skimming off the fat as it is rendered from the meat.
remove sauce from the heat, cool briefly, and then pulse it in a food processor until smooth. Transfer to a 12-inch sauté pan and keep warm.
bring 6 quarts of water to a boil and add 2 tablespoons of salt (optional).
cook rigatoni according to the package directions until just al dente. Drain the rigatoni and add to the pan with the sauce. Toss gently over high heat for 1 minute.
add mint leaves, toss 1 minute more. Divide evenly among warmed dinner plates. Gate the pecorino romano cheese over each plate and serve immediately.
Products (1)
Try Barilla Classic Blue Box's Rigatoni. This popular tube pasta is wide enough to capture meat and veggies, making it perfect for thick sauces or baked dishes.
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