Rigatoni with Onion and Sausage Ragu

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By: The Homemakers Test Kitchen

This satisfying dish delivers a lot of flavour. You can substitute rigatoni with any other short, ridged pasta.

Ingredients

4 Italian sausages

2 tbsp (30 mL) extra-virgin olive oil

3 lbs (1.5 kg) Spanish or white onion (about 4), thinly sliced

5 cloves

2 bay leaves

3/4 cups (175 mL) dry white wine

3/4 tsp (4 mL) salt

1 can (14 oz/398 mL) chopped tomatoes

1/3 cup (75 mL) finely chopped flat-leaf parsley

1 lb (500 mL) rigatoni

Grated Parmesan cheese

Preparation

Prick sausages a few times on both sides. In large skillet or Dutch oven, heat oil over medium-high heat; brown sausages (they don't have to be fully cooked through), about 5 minutes. Transfer to plate.

Add onions, cloves and bay leaves to skillet; cook, stirring often (reduce heat if onions are sticking or browning too quickly), until onions are soft and golden brown, 30 to 40 minutes. Stir in wine and salt; cook until liquid is reduced to 2 tbsp/30 mL, about 5 minutes.

Slice sausage into chunks and return to skillet; stir in tomatoes and bring to boil. Cover and reduce heat to medium low; simmer, stirring occasionally, for 15 minutes. Stir in parsley.

Meanwhile, cook pasta according to package directions until al dente; drain and divide among individual plates. Spoon sauce over top. Serve with Parmesan cheese.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	601
Protein	22 g
Fat (total)	22 g
Sat. Fat	6 g
Carbohydrate	78 g
Fibre	7 g
Cholesterol	35 mg
Sodium	1.038 mg
Calcium	8 % RDI
Iron	34 % RDI
Vitamin A	5 % RDI
Vitamin C	37 % RDI
Folate	86 % RDI

Also in this menu:

5 winter pastas

Source

Homemakers Magazine: Feb./Mar. 2006

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