

Fennel, tomato and sausage rigatoni
Ingredients
- 500g rigatoni pasta
- 1 tablespoon olive oil
- 1 medium-sized onion, finely chopped
- 2 medium-sized fennel bulbs, trimmed, thinly sliced
- 2 cloves garlic, minced
- 2 teaspoons fennel seeds
- 375g extra-lean beef sausages
- 400g can chopped tomatoes
- 2 tablespoons tomato paste
- 1 cup liquid no-added-salt chicken stock
- 6 cups mixed salad with reduced-fat dressing, to serve
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Instructions
1 In a large saucepan cook pasta following packet directions until tender. Drain then return to pan.
2 Meanwhile, heat oil in a large, deep frying pan over a medium-high heat. Cook onion, fennel, garlic and fennel seeds for 5 minutes or until onion and fennel soften.
3 Remove sausage meat from casings and add meat to pan, breaking up with a wooden spoon until golden and cooked. Add tomatoes, tomato paste and stock. Simmer for 10-15 minutes until thickened. Add sauce to pasta. Toss then serve with salad.
Variations
Make it gluten free: Use gluten-free pasta and stock and check sausages are gluten free.
HFG tip
Nutrition Info (per serve)
-
Calories 471 cal
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Kilojoules 1970 kJ
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Protein 23 g
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Total fat 8 g
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Saturated fat 2 g
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Carbohydrates 80 g
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Sugar 8 g
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Dietary fibre 9 g
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Sodium 650 mg
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Calcium 80 mg
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Iron 3.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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