Italian sausage and leeks rigatonis

Author: 5/15
Rigatonis à la saucisse italienne et poireaux
Preparation 20
Baking 30
Portions 4
Freezing No
Sodium1362 mg
Protein27 g
Fiber5 g
Fat36 g
Carbohydrate57 g
Iron4 mg
Calcium285 mg


  • 1 package of rigatonis of 350 g
  • 6 spicy italian sausages
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 minced celery branches
  • 2 minced garlic cloves
  • 500 ml (2 cups) of tomato sauce
  • 250 ml (1 cup) of grated provolone
  • 125 ml (1/2 cup) of grated parmesan
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  • Preheat oven at 400°F (205°C).
  • In a casserole filled with salted boiling water, cook pastas al dente with sausages. Drain.
  • Mince sausages.
  • In another casserole, heat oil at medium heat. Cook sausages slices for 3 minutes while stirring.
  • Add leeks, celery and garlic in the casserole. Cook 1 minute.
  • Pour tomato sauce and bring to a boil.
  • Set the preparation in a baking plate of 20 cm (8 inches). Cover with provolone and parmesan. Oven bake for 20 to 25 minutes.

Chef's notes

Side dish: Herbs and dried tomatoes pesto croutons

Finely slice 1/4 baguette bread. In a bowl, mix 60 ml (1/4 cup) of melted butter with 15 ml (1 tablespoon) of dried tomatoes pesto, 30 ml (2 tablespoons) of chopped chive and 5 ml (1 teaspoon) of chopped thyme. Brush bread slices with the mixture. Set over a baking plate covered with parchment paper. Oven bake for 8 to 10 minutes at 205 oC (400 oF).