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Turkey Italian Sausage with Tomato Sauce and Rigatoni

  • 2.25 quarts Servings
  • 20 Prep Time
  • 30 Total Time

Ingredients

  • 5 each Sweet Italian Turkey Sausage Links (20 ounces)
  • 1/4 cup olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 each 28-ounce cans crushed tomatoes in thick puree (6 IN 1 brand All Purpose Ground Tomatoes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 pound rigatoni, cooked to al dente in boiling, salted water and drained
  • Shaved Parmesan, for serving
Serving Size About 1 cup sauce and 1 cup rigatoni
Amount Per Serving
Calories 450
Calories from fat 130
% Daily Value*
Total fat 14 g 23 %
Saturated fat 3 g 15 %
Trans fat 0 g
Cholesterol 45 mg 15 %
Sodium 1080 mg 45 %
Total Carbohydrates 60 g 20 %
Dietary Fiber 6 g 24 %
Sugars 11 g
Protein 23 g
Vitamin A 8%
Vitamin C 35%
Calcium 8%
Iron 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat oven to 350° F. Place sausages on a greased sheet pan.
  • Step 2

    Roast sausages for 12-15 minutes, or until an internal temperature of 165° F is reached.
  • Step 3

    Remove cooked sausages from oven and reserve.
  • Step 4

    Make the tomato sauce. Heat the olive oil in a 4-quart saucepan over medium-high heat.
  • Step 5

    Add onions and garlic and stir constantly until onions are soft and garlic is light gold, about 5 minutes.
  • Step 6

    Add the crushed tomatoes to the sautéed onions and garlic. Bring sauce to a boil, and then reduce heat to low and simmer while you cut the sausages.
  • Step 7

    When sausages are cool enough to handle, cut on the bias into 1/2-inch thick slices.
  • Step 8

    Add sausages to tomato sauce and simmer for 5 minutes.
  • Step 9

    Season to taste with salt and pepper.
  • Step 10

    Ladle sauce over hot rigatoni. Serve with shaved Parmesan.

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