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).
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