Italian sausage and leek rigatoni
20
30
4
No
Ingredients
- 1 package of 350 g of rigatoni
- 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 celery branches, minced
- 2 garlic cloves, minced
- 500 ml (2 cups) of tomato sauce
- 250 ml (1 cup) of provolone, grated
- 125 ml (1/2 cup) of Parmesan, grated
Preparation
Side-by-side mode
- Preheat the oven to 400°F (200°C).
- In a casserole filled with salted, boiling water, cook the pasta al dente with the sausages. Drain.
- Mince sausages.
- In another casserole, heat oil at medium heat. Cook the sausage slices for 3 minutes, stirring.
- Add the leeks, celery, and garlic to the casserole. Cook for 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: Herb and dried tomato pesto croutons
- Finely slice 1/4 of a baguette.
- In a bowl, mix 60 ml (1/4 cup) of melted butter with 15 ml (1 tablespoon) of dried tomato pesto, 30 ml (2 tablespoons) of chopped chives and 5 ml (1 teaspoon) of chopped thyme.
- Brush bread slices with the mixture. Set on a baking plate covered with parchment paper.
- Oven-bake for 8 to 10 minutes at 400°F (200°C).
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