|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 86g||31%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rigatoni recipe is one of our favorite meals now. The dish is made with a creamy, meaty Bolognese style sauce and wonderful Parmesan cheese topping. You can serve this hot immediately, or put it in a baking dish, cover with foil, and refrigerate. When it's nearly time to eat, top the rigatoni with some Parmesan cheese and bake, covered, about 30 minutes, or until it's hot.
Cream cheese gives the sauce a rich and creamy texture. If you prefer a lighter sauce, omit the cream cheese, or add about 1/4 cup of light cream to the sauce.
Make sure to have extra some fresh Parmesan on the table for sprinkling!
- 1 pound Italian sausage (sweet, bulk or removed from casings)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 medium carrot (finely chopped)
- 2 ribs celery (finely chopped)
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup water
- 1/2 cup dry red wine
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon dried leaf basil
- 1 teaspoon sugar
- 4 ounces cream cheese
- salt (to taste)
- 1 pound rigatoni
- 1/2 cup Parmesan cheese (divided)
- Optional: 1 tablespoon chopped parsley (fresh)
In a large saucepan or deep skillet, cook the sausage until no longer pink, breaking into small pieces as it browns. Remove the sausage and drain; discard any fat left in the skillet.
Add the butter and olive oil to the skillet and place the pan over medium heat. Add the onion, carrot, and celery; cook, stirring, for about 4 minutes, or until softened. Add the garlic and cook for 1 minute longer. Stir in the tomatoes, tomato paste, water, and wine. Add pepper and basil and sugar. Add the sausage to the sauce. Bring the sauce mixture to a boil, reduce the heat to low, and simmer, uncovered, for 10 minutes. Cover the pan and simmer for about 1 hour.
Meanwhile, about 10 minutes before the sauce is done, cook the rigatoni pasta in boiling salted water following package directions. Drain the rigatoni in a colander.
Add the cream cheese to the tomato sauce mixture and add salt to taste; stir until cream cheese has melted.
Combine the hot drained pasta with the sauce mixture and about half of the Parmesan cheese. Stir to blend thoroughly.
Put the rigatoni mixture in a serving dish and sprinkle with the remaining Parmesan cheese. Sprinkle with chopped fresh parsley, if using.
Serve hot with extra Parmesan cheese for sprinkling.