Rigatoni with sausage

Rigatoni with sausage

Instead you bake or cook the sausage, you can use it for the preparation of delicious sauces and make rigatoni with sausage.


  • 1 pork sausage
  • 1 spicy sausage
  • 1 onion
  • 2 cloves of garlic
  • 500g canned tomato (pelati)
  • 4 tablespoons olive oil
  • 400 g rigatoni

rigatoni with sausage

On rigatoni with sausage you may sprinkle freshly grated parmesan.


  1. Peel both of the sausage and crumble the meat with your fingers and put it in a bowl. Peel and finely chop the onion and garlic. Canned tomatoes in a high bowl and mix it with a hand blender into smooth sauce.
  2. In a large pan heat a little bit of olive oil. When the oil is heated add crumbled meat from sausages, and by stirring at medium heat fry, until browning. Fried meat postpone to the plate.
  3. In the same pan pour the rest of the oil, heat it and add onions. Mix on the medium temperature and slowly fry the onions. When the onion softens, add garlic. Fry just until you can smell the garlic and add the tomato sauce into the pan. Mix and add the fried meat, stir and allow the sauce to slowly cook on low heat.
  4. In a large pot boil water. Just before the water boils, add salt. In boiling water pour rigatoni and cook them as long as it is labeled on the packaging.
  5. Cooked rigatoni drain well and pour into the pan with the sauce. Mix well, serve on plates and serve. Your rigatoni with sausage are ready!


  • When cooking pasta, follow the rule: 100 g of pasta is used per liter of water. Per liter of water is also used from 10 to 12 g of salt.
  • On rigatoni with sausage you may sprinkle freshly grated parmesan.
  • Instead of rigatoni you can use macaroni, spaghetti or any other pasta you like.

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