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Rigatoni with Sausage
In this recipe, rigatoni pasta is combined with a sauce with fresh or dried oregano, tomatoes, bacon, and hard Italian sausage. Feel free to make this with ziti or penne pasta. It's great with a good pepperoni.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 1 1/2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 carrot, chopped
- 1 bay leaf
- 4 slices bacon, diced
- 1/2 pound spicy hard Italian sausage, skinned and sliced
- 1 14 oz can Italian plum tomatoes
- salt and pepper
- 1/2 cup beef or chicken stock
- 1 pound rigatoni or penne or ziti
- 1 tablespoon fresh chopped oregano or 1 teaspoon dried leaf oregano
Cook onion, carrot and bay leaf in butter and oil until onion
Add bacon and sausage and cook, stirring frequently, until browned.
Squeeze dry half the tomatoes, chop, and add them to the pan.
rest whole and break up loosely with the spoon while stirring.
well with salt and pepper and simmer for 30 minutes over a low
gradually adding stock as sauce reduces and loses moisture. Add the oregano 10 minutes before the sauce is finished.
Meanwhile, cook rigatoni in boiling salted water until al dente. Drain and
to a warm serving dish. Add sauce and gently toss before serving.
Adapted from a recipe in "The New Pasta Cookbook"
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