RemixipeWhakarite: 10minTunu: 20minTapeke: 30min
italiancrowd-pleaserunder-30-minutesone-panweeknight dinners
Ngā Kai
Serves 6
1 lb
rigatoni
1 lb
Italian sausage, casings removed
3 cups
cherry tomatoes, halved
4 cloves
garlic, sliced
0.5 tsp~
red pepper flakes
0.5 cup
white wine
0.25 cup~
fresh basil, torn
0.5 cup
parmesan cheese, grated
3 tbsp
olive oil
1 tsp~
salt
Tikanga
- Bring a large pot of salted water to a boil. Cook rigatoni according to package directions. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage and break up with a spoon. Cook until browned, about 6 minutes. Remove to a plate.
- Add remaining 2 tbsp olive oil to the pan. Add cherry tomatoes cut-side down. Cook without stirring for 3 minutes until they start to blister.
- Add garlic and red pepper flakes. Cook 1 minute.
- Pour in wine and scrape up any browned bits. Let it bubble for 2 minutes.
- Return sausage to the pan along with cooked pasta. Toss everything together, adding pasta water a little at a time until sauce coats the noodles.
- Remove from heat. Stir in basil and half the parmesan. Serve with remaining parmesan on top.
Oranga Kai
Nutrition per serving
Estimated| Calories | 408kcal |
| Protein | 18g |
| Carbohydrates | 12g |
| of which sugars | 4g |
| Fat | 31g |
| Fibre | 2g |
Some ingredients couldn't be matched (rigatoni) — actual values may be higher.
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
MilkSulphites
Informational only — based on ingredient data. Does not account for cross-contamination.
Ratings & Reviews
No ratings yetto rate this recipe.
No reviews yet.
Comments
No comments yet.
to leave a comment.