Try this Sausage and Chorizo Pasta recipe, or contribute your own.
Suggest a better descriptionStep 1.
Finely dice the onion, carrot, celery and mince the garlic.
Step 2.
Heat up a large sauce pan and pour in a large glug of olive oil. Decase the sausage and chorizo and crumble these into the pan. Fry for 10 mins until very crispy and golden.
Step 3.
Add in the onion, carrot and celery and continue cooking for another 10 mins until the vegetables have softened.
Step 4.
Add in the tomato puree and garlic, then cook for 5 mins until the tomato purée has darkened.
Step 5.
Deglaze the pan with the red wine, scraping all the brown bits from the bottom of the pan.
Step 6.
Pour in the two tins of chopped tomatoes, rinse the cans in water and add this to the pot.
Step 7.
Allow to simmer on a low heat for 1 hour. Season lightly with salt and pepper.
Step 8.
Meanwhile, finely chop the parsley.
Step 9.
Get a pan with boiling salted water. Try to use as little water as possible to cook your pasta, this will result in starchier water which will make for a glossier sauce.
Step 10.
Pop your rigatoni into the water and cook until al dente, 2 mins less than the cooking instructions on the package.
Step 11.
Pour 200ml of pasta water into the ragù and bring to a bubble. Add in the pasta and allow to cook for the remaining two mins until the pasta is cooked.
Step 12.
Stir through the parsley and plate up your pasta.
Step 13.
Grate over the parmesan and enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1926g) | ||
Recipe Makes: 1 | ||
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Calories: 4980 | ||
Calories from Fat: 2494 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 277.1g | 370 % | |
Saturated Fat 98g | 490 % | |
Monounsaturated Fat 124.1g | ||
Polyunsanturated Fat 33.2g | ||
Cholesterol 1022.6mg | 315 % | |
Sodium 7993.2mg | 276 % | |
Potassium 4560.3mg | 120 % | |
Total Carbohydrate 318.8g | 94 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 313.5g | ||
Protein 225g | 321 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4980
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