Italian sausage and leeks rigatonis recipe 4765 f6ccc3c7-ba8f-406e-9f96-5ae9f1c4b08b /media/c4wcm5cg/rigatonis-saucisse-italienne-poireaux-1200-x-1200.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 9/29/2021 1:49:40 p.m. 0 0 50 4 Plats principaux Lunchbox Pastas Leeks
Italian sausage and leeks rigatonis

Italian sausage and leeks rigatonis

20
30
4
No
Ingredients
  • 1 package of rigatonis of 350 g
  • 6 spicy italian sausages
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (4 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
Preparation
Side-by-side mode
  • Preheat oven at 400°F (200°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 note

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).

Italian sausage and leeks rigatonis

Ingredients
  • 1 package of rigatonis of 350 g
  • 6 spicy italian sausages
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of 250 g (4 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
Preparation
Side-by-side mode
  • Preheat oven at 400°F (200°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 note

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).

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