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Parmesan and Sausage Bolognese
Feast on this classic bolognese with parmesan and sausage.
Course
Main Course
Cuisine
Italian
Keyword
sausage bolognese
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
569
kcal
Author
Emily Grace
Ingredients
12
oz
spicy Italian sausage
casing removed
3
cloves
garlic
pressed
2
tbsp
tomato paste
28
oz
can crushed tomatoes
1
tbsp
red wine vinegar
1/2
tsp
salt
1/2
cup
Parmesan
finely grated
1/4
cup
heavy cream
1
lb
rigatoni
cooked as directed on package
Instructions
Brown the sausage over medium-high heat, breaking up the meat with a spoon, until fully cooked.
If necessary, drain the meat, and discard all but 1 tbsp of the fat in the skillet.
Return the sausage to the skillet with garlic. Cook for 30 seconds, stirring frequently.
Stir in the tomato paste, mix well to incorporate, and cook for 2 minutes.
Add the crushed tomatoes, red wine vinegar, and salt.
Simmer for 5-7 minutes, or until sauce has slightly thickened.
Stir in Parmesan and heavy cream.
Serve over cooked rigatoni with more Parmesan cheese on top.
Notes
I use Owens Hot Sausage, typically found near the breakfast sausages and bacon.
Nutrition
Calories:
569
kcal
|
Carbohydrates:
68
g
|
Protein:
24
g
|
Fat:
22
g
|
Saturated Fat:
8
g
|
Cholesterol:
60
mg
|
Sodium:
913
mg
|
Potassium:
772
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
620
IU
|
Vitamin C:
14.2
mg
|
Calcium:
176
mg
|
Iron:
3.6
mg