Rigatoni with ricotta and sausage

Name: Rigatoni with ricotta and sausage
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 11.5 oz Barilla Rigatoni; 9 oz Pork Sausage; 2 tbsp Olive Oil; 1 clove Garlic; 3.5 oz Tomato Purée; 3.5 oz Cherry Tomato; 3.5 oz Tomato, Diced; 1 oz Onion; 3.5 oz Red Peppers; 1 fl oz White Wine; 7 fl oz Vegetable Stock; 1 Broccoli; 3.5 oz Buffalo’s Milk Ricotta Cheese; Salt; to taste Fennel Seeds; to taste Chili Powder; to taste Coriander

25 minutes

Hearty rigatoni with crumbled sausage, creamy ricotta and a sweet tomato sauce, finished with sautéed broccoli for a rich and satisfying pasta dish.

Ingredients

4 servings

11.5 ozBarilla Rigatoni

9 ozPork Sausage

2 tbspOlive Oil

1 cloveGarlic

3.5 ozTomato Purée

3.5 ozCherry Tomato

3.5 ozTomato, Diced

1 ozOnion

3.5 ozRed Peppers

1 fl ozWhite Wine

7 fl ozVegetable Stock

1Broccoli

3.5 ozBuffalo’s Milk Ricotta Cheese

Salt

to tasteFennel Seeds

to tasteChili Powder

to tasteCoriander

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

In a large pan, sauté the onion with the oil and a whole garlic wedge. Remove the skin from the sausage, crumble the meat using a wooden spoon or a metal whisk and add it inside the pan. Sauté and deglaze with wine; let evaporate.

Step 2

Add the tomatoes, the vegetable stock, ground chili and the diced bell pepper. Add the fennel seeds and the ground coriander. Cook until ready, adjust salt and pepper.

Step 3

Clean the broccoli and separate the florets. Slice through the florets’ stock with the blade of a knife. Blanch them in boiling salted water for a few minutes. Drain using a spoon sieve and cool in cold water. Flavor the extra virgin olive oil in a pan on high heat with the garlic, the broccoli florets. Adjust the salt. Keep warm.

Step 4

Cook the Rigatoni pasta in the broccoli cooking liquid and drain when al dente. Mix with the sausage and tomato. Sauté the hot pasta adding at last flakes of ricotta cheese and the sautéed broccoli florets.