Barilla® Rigatoni

with Spicy Lamb Sausage Ragu

Blue Box Rigatoni

Made with

Barilla Rigatoni

  • Prep
  • Cook
  • Skill

  • 520
  • 48.0g
  • 28.0g
  • 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 tablespoons 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


  • Tomato Sauce: HEAT olive oil in a 3-quart saucepan over medium heat.
  • Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes.
  • Add thyme and carrots; cook 5 minutes more, until carrot is quite soft. Add 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 package directions.
  • Drain 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. Grate Pecorino Romano cheese over each plate and serve immediately.
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