Name: Rigatoni Milano
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 2 red onions, sliced; 500 g good quality Italian sausages (casing removed); 2 garlic cloves, crushed; 1 tablespoon chopped fresh rosemary leaf; 1/4 teaspoon dried chili pepper flakes; 1 cup tomato passata; 1 cup beef stock; 400 g rigatoni pasta; 1/3 cup chopped flat leaf parsley; 100 ml thickened cream; salt and pepper (to season); 80 g parmesan cheese, grated

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Recipe by Stardustannie

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Rigatoni Milano created by Lorrie in Montreal

A hearty pasta dish...found in the Australian Delicious Mag.

Ready In:: 40mins
Serves:
Units:

Nutrition Information

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ingredients

2 tablespoons olive oil
2 red onions, sliced
500 g good quality Italian sausages (casing removed)
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary leaf
¹⁄₄ teaspoon dried chili pepper flakes
1 cup tomato passata
1 cup beef stock
400 g rigatoni pasta
¹⁄₃ cup chopped flat leaf parsley
100 ml thickened cream
salt and pepper (to season)
80 g parmesan cheese, grated

directions

Heat the oil in a large pan over medium heat.
Add the onion and cook, stirring occasionally, for 5 minutes or until light golden.
Add sausage meat and garlic to pan and cook for 3-4 minutes, breaking up the meat with a wooden spoon, until browned.
Add rosemary, chili, passata and stock.
Season, reduce heat to low and cook for 15-20 minutes.
Meanwhile cook pasta, drain and add to sauce.
Stir in parsley and cream just before serving.
Scatter with parmesan.

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RECIPE MADE WITH LOVE BY

@Stardustannie

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@Stardustannie

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"A hearty pasta dish...found in the Australian Delicious Mag."

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photo by Lorrie in Montreal

3/2/2010
photo by Lorrie in Montreal

3/2/2010
review by Lorrie in Montreal

3/2/2010

DEE-Licious! I used bacon for the sausage and basil for the rosemary...so good and SO easy!
photo by Karen Elizabeth

8/11/2009
review by Karen Elizabeth

8/11/2009

We loved this.. I made it for Friday night supper and we absolutely waded though it, SO good! I used a tin of chopped tomatoes instead of the passata, and rather than use the sausage meat, I sliced the sausage and cooked it like that. (I dont eat meat as such, but I enjoy the robust sauce that results when you use sausage like this, so the others get to enjoy the actual sausage and I enjoy the sauce!) With the red pepper flakes, it added just the right amount of bite, this was a wonderful pasta dish that I will be making often, YUM! Thanks for a fabulous recipe, Stardustannie! made for Aus/NZ swap#31.