Rigatoni with Sausage and Fresh Marjoram Recipe

Rigatoni with Sausage and Fresh Marjoram picture


Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Butter20 Milliliter (1 1/2 tablespoon)
 Olive oil15 Milliliter (1 tablespoon)
 Onion1 , chopped
 Carrot1 , julienned
 Bay leaf1
 Bacon2 1⁄2 Ounce, chopped (70 gram)
 Spicy italian sausages1⁄2 Pound, skinned and sliced (225 gram)
 Italian tomatoes1 2⁄3 Cup (26.67 tbs), peeled
 Salt To Taste
 Freshly ground black pepper To Taste
 Beef stock/Chicken stock125 Milliliter (1/2 cup)
 Rigatoni1 Pound (450 gram)
 Chopped fresh marjoram/Oregano25 Milliliter (1 1/2 heaped tablespoon)

Nutrition Facts

Serving size

Calories 757 Calories from Fat 262

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 9.9 g49.5%

Trans Fat 0 g

Cholesterol 60.2 mg

Sodium 774.9 mg32.3%

Total Carbohydrates 95 g31.6%

Dietary Fiber 8.2 g32.9%

Sugars 9.1 g

Protein 27 g53.6%

Vitamin A 76.9% Vitamin C 19.9%

Calcium 19% Iron 46.2%

*Based on a 2000 Calorie diet


1 In a frying pan, heat butter and cook onion and carrot with bay leaf until onion is transparent.
2 Add in bacon and sausage, cook stirring frequently until brown.
3 Over the sink, squeeze half the tomatoes dry , pulp the flesh using your hand and add to the pan.
4 Add the rest of the tomatoes whole and loosley break them using a spoon whil stirring.
5 Add salt and pepper for seasoning and simmer for 30 minutes.
6 Gradually, pour in the stock as the sauce reduces.
7 In boiling salted water, cook rigoni tatoni until al dente. Drain.
8 Transfer the rigatoni to a warm serving dish.
9 Add in the sauce and sprinkle marjoram , toss gently.

10 Serve immediately
Image Courtesy : http://www.flickr.com/photos/normevangelista/5802311767/