Best Sausage Courgette Rigatoni Recipes

COURGETTE, SAUSAGE & RIGATONI BAKES

Courgette, sausage & rigatoni bakes image

This thrifty and comforting pasta bake for two is made with a punchy garlic and chilli spiked tomato sauce, then topped with mozzarella

Provided by Good Food team

Time 30m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
4 good-quality pork sausages
2 courgettes , sliced on the diagonal then chopped into batons
3 garlic cloves , finely sliced
pinch of chilli flakes
400g can chopped tomato
200g rigatoni
½ x 150g ball mozzarella , patted dry and torn into chunks

Steps:

Heat the oil in a large frying pan. Squeeze the sausagemeat out of the skins, breaking it into little chunks, and pop in the pan. Fry for 8 mins until golden and cooked through. Tip in the courgettes, garlic and a pinch of chilli flakes. Fry for a few mins until just tender. Pour over the chopped tomatoes, season and bubble down for 5 mins or so, adding a splash of water if it's looking too thick.
Meanwhile, cook the pasta following pack instructions. Drain and stir through the sauce and spoon everything into 2 small flameproof dishes.
Heat the grill to high. Dot the cheese on top of the sausage dishes, then place under the grill until the cheese is golden and bubbling (about 5-10 mins), and serve.

Nutrition Facts : Calories 834 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 3.1 milligram of sodium

SAUSAGE & COURGETTE RIGATONI

Sausage & courgette rigatoni image

Chunky pasta tubes with a meaty, garlicky sauce and a good dollop of mascarpone - this is classic comfort food at its best

Provided by Sarah Cook

Categories Dinner, Lunch, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

Ingredients

3 good-quality pork sausages (we used Cumberland)
1 tsp olive oil
½ small fennel bulb , trimmed of any green and diced, any leafy fronds reserved
½ onion , diced
2 fat garlic cloves , finely chopped
200g rigatoni
zest and juice 1 lemon
100g mascarpone
1 medium-large courgette , grated
1 tbsp toasted pine nuts (optional), to serve
1 tbsp grated parmesan , to serve

Steps:

Take the skins off the sausages and break the meat into small chunks. Heat the oil in a non-stick frying pan and fry the sausagemeat until really golden and crispy, breaking up the meat with a wooden spoon as you cook, so the end result is a bit like chunky mince. Scoop out the sausagemeat with a slotted spoon, leaving the sausage oil in the pan, then add the fennel, onion and garlic. Fry gently for about 10 mins until the veg are softened but not coloured. Add a splash of water if it starts to catch.
Bring a large pan of water to the boil, add the pasta and cook following pack instructions until al dente. Drain the pasta, saving a ladleful of the water.
Put the frying pan back on the heat and stir in the lemon zest, juice, mascarpone, courgette and reserved pasta water. Bubble for 2 mins, then stir in the rigatoni with the sausagemeat. Season, scatter over any fennel fronds, some toasted pine nuts (if you like) and a little grated Parmesan. Scoop straight from the pan into pasta bowls.

Nutrition Facts : Calories 820 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 19 milligram of sodium