Thursday, April 16, 2015

Sausage and Tomato Rigatoni

Sausage and Tomato Rigatoni: Savory Sweet and Satisfying

This dish does not take a lot of work to make. It comes together fairly easily and results in a delicious meal. Serve with a salad or some vegetables to make it a complete the meal.

Sausage and Tomato Rigatoni


  • 16 ounces rigatoni pasta
  • 5 Italian sausage links
  • 1 medium red onion, chopped
  • 1/2 cup low sodium tomato paste
  • 1/2 cup sun dried tomato vinaigrette
  • 2 tablespoons dried parsley
  • 1/2 cup grated Parmesan cheese


  1. Cook pasta according to package directions and drain.
  2. While pasta is cooking, remove the sausage casings and break sausage into chunks. Cook, over medium heat, in a large nonstick skillet until browned, it does not need to be completely cooked.
  3. Drain any grease and stir in the onions and tomato paste. Cover and cook for about 15 minutes or until the onions are tender and sausage is completely cooked, stirring occasionally.
  4. Stir in dressing.
  5. Combine the sausage mixture and the pasta together. Sprinkle with parsley and cheese.
Serves: 8
Calories: 438
Total Fat: 18.4g
   Saturated: 6.3g
   Polyunsaturated: 0.1g
   Monounsaturated: 0.5g
   Trans: 0g
Cholesterol: 43mg
Sodium: 636.5mg
Potassium: 47.6mg
Total Carbs: 50.7g
   Dietary Fiber: 2.9g
   Sugars: 6.1g
Protein: 18.9g
Vitamin A: 3.2%
Vitamin C: 8%
Calcium: 7.8%
Iron: 16.8%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.
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