Total Time
30mins
Prep 20 mins
Cook 10 mins

This is a variation of a recipe I got from the Kraft Foods website. It's sweet, hardy and really delicious! Sub the infused olive oil and red wine vinegar for sun-dried tomato vinaigrette if you can find a vegan one.

Ingredients Nutrition

Directions

  1. Put a pot of water on to boil.
  2. Heat the vegetable oil in a pan over medium heat. Add the sausage and crumble in the pan into small pieces. Cook until browned.
  3. Add the onions and stir until they begin to soften.
  4. Add the tomato paste, vinegar and oil, stir until well combined, cover, reduce heat, and let simmer for 10 minutes, stirring occasionally.
  5. While the sauce is simmering, cook the pasta until al dente. Drain, return to the pot and toss with a bit of oil.
  6. If the sauce seems too dry, add a bit more oil and vinegar. When it's done, toss it with the rigatoni.

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