Rigatoni With Sweet Sausages In Creamy Tomato Sauce

Health score
33%
Rigatoni With Sweet Sausages In Creamy Tomato Sauce
45 min.
4
922kcal
61.49%sweetness
100%saltiness
71.84%sourness
30.62%bitterness
75.06%savoriness
78.79%fattiness
100%spiciness

Ingredients

  •  sausage sweet
  •  leek rinsed sliced well
  • tablespoon sage fresh finely chopped
  •  garlic clove finely chopped
  • 0.5 medium onion finely chopped
  • 28 oz canned tomatoes crushed canned
  • pound rigatoni 
  • cup milk 2%
  • 0.5 teaspoon thyme dried
  • 0.3 teaspoon ground pepper 
  • tablespoon butter 
  • tablespoons olive oil extra virgin 
  • teaspoons sugar 
  • servings salt and pepper 

Equipment

  • bowl
  • frying pan
  • pot

Directions

  1. Bring a large pot of salted water to boil.
  2. Chop the onions, garlic, and set aside. Chop the leek (cut in 1/2 lengthwise first & make sure to rinse very well!!) and set aside (separate from the onions & garlic). Chop the sage & set aside separately as well.
  3. To easily remove the casings, lightly slice each sausage lengthwise. Peel off with your fingers. In a large pan over medium/high heat, cook the sausages until they are a nice golden brown. While cooking, break apart the mixture until it looks like ground meat.
  4. Take the meat out of the pan and save it in a bowl.
  5. Add 2 tbsp olive oil and add the sage to the pan. Cook for a minute, add the leeks & cayenne pepper. Cook for 2 to 3 minutes and put the meat back in the pan. When the leek is cooked, turn off the heat and keep in the mixture in the pan.
  6. In a medium size pot over medium/ high heat, add 1 tbsp olive oil, thyme, garlic & onions. Cook for 3-4 minutes, until onions are translucent.
  7. Add crushed tomatoes, lower the heat and simmer for about 20 minutes (with a lose lid, otherwise the sauce will splatter all over your kitchen walls!)
  8. Add sugar and about 1 tsp kosher salt (1/2 tsp for regular salt), stir and cook for another 2 minutes. Puree the tomatoes until smooth.
  9. Add milk and butter, and stir. Keep the heat on very low or turn off until you are ready to serve.
  10. When rigatoni is cooked, add to the hot pan with the sausage mixture. Stir well, add a little olive oil if it looks dry. Plate and add tomato sauce to the pasta.
  11. Serve this way or with parmesan.

Nutrition Facts

Calories922kcal
Protein14.46%
Fat38.37%
Carbs47.17%

Properties

Glycemic Index
87.27
Glycemic Load
40.82
Inflammation Score
-8
Nutrition Score
36.00652173913%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.69mg
Kaempferol
0.69mg
Myricetin
0.08mg
Quercetin
2.84mg

Taste

Sweetness:
61.49%
Saltiness:
100%
Sourness:
71.84%
Bitterness:
30.62%
Savoriness:
75.06%
Fattiness:
78.79%
Spiciness:
100%

Nutrients percent of daily need

Calories:921.96kcal
46.1%
Fat:39.53g
60.81%
Saturated Fat:11.93g
74.53%
Carbohydrates:109.31g
36.44%
Net Carbohydrates:101.06g
36.75%
Sugar:18.22g
20.25%
Cholesterol:73.44mg
24.48%
Sodium:1059.04mg
46.05%
Protein:33.51g
67.03%
Copper:5.34mg
266.79%
Selenium:74.9µg
107%
Manganese:1.73mg
86.38%
Phosphorus:462.94mg
46.29%
Vitamin B3:8.54mg
42.69%
Vitamin B6:0.83mg
41.6%
Vitamin B1:0.54mg
35.73%
Potassium:1204.82mg
34.42%
Fiber:8.25g
33.01%
Iron:5.93mg
32.92%
Magnesium:129.25mg
32.31%
Vitamin E:4.63mg
30.89%
Zinc:4.37mg
29.15%
Vitamin K:30.44µg
28.99%
Vitamin C:23.28mg
28.22%
Vitamin B2:0.4mg
23.6%
Vitamin A:1066.14IU
21.32%
Calcium:202.21mg
20.22%
Vitamin B5:1.88mg
18.82%
Vitamin B12:1.04µg
17.35%
Folate:67.49µg
16.87%
Vitamin D:1.11µg
7.37%