Rigatoni with sausage ragù
Serving pasta with a gutsy sauce means you can make it lower fat and no one will notice
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
- Put a large non-stick frying pan over a medium heat. Squeeze the sausages out of their skins into the pan and add the shallots. Cook for about 10 minutes, until well browned, stirring regularly to break up the sausage meat.
- Cook the rigatoni following pack instructions and tip back into the pan. Pour the wine into the frying pan and add the tomatoes and capers. Press the olives between your thumb and finger to roughly break, add to the sauce and cook for a further 8-10 minutes until the sauce is rich and thick, stirring regularly. Tip the sausage ragu into the pasta and toss well together. Spoon into warmed bowls and serve with fresh basil if using.
Why it's lighter
Using well-flavoured sausages with a high meat content means you'll need fewer of them and the fat content is kept low. No need to add extra oil - they have enough fat to cook in.
PER SERVING
391 kcalories, protein 18.3g, carbohydrate 30.1g, fat 21.5 g, saturated fat 6.3g, fibre 2.9g, salt 2.07 g
Recipe from olive magazine, April 2011.
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http://www.bbcgoodfood.com/recipes/1190646/
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Ingredients
- 6 pork sausages (high meat content - about 80 per cent)
- 4 shallots , or 2 banana shallots, chopped
- 200g large rigatoni
- 150ml red wine
- 400g tin chopped tomatoes
- 25g baby capers , drained
- 50g pitted black olives
- basil , to serve (optional)
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Ingredients
- 6 pork sausages (high meat content - about 80 per cent)
- 4 shallots , or 2 banana shallots, chopped
- 200g large rigatoni
- 150ml red wine
- 400g tin chopped tomatoes
- 25g baby capers , drained
- 50g pitted black olives
- basil , to serve (optional)
PER SERVING
391 kcalories, protein 18.3g, carbohydrate 30.1g, fat 21.5 g, saturated fat 6.3g, fibre 2.9g, salt 2.07 g
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01 April 2011
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