Sausage Risoni Recipes

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook sausage in large nonstick skillet on medium-high heat 10 min. or until done, stirring occasionally; drain. Return sausage to skillet. Add tomatoes, onions and dressing; stir. Cook 5 min. or until onions are heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add sausage mixture and 1/2 cup cheese; mix lightly. Sprinkle with remaining cheese.

Steps:

• Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Add sausages. Cook, turning often, for 15 minutes or until cooked through. Transfer to a plate lined with paper towel. Slice sausages.
• Heat 1 tablespoon oil in a large heavy-based saucepan over medium-high heat. Add onion, garlic and capsicum. Cook for 3 minutes or until soft. Add tomato passata and 4 cups cold water. Bring to the boil.
• Add risoni and cook, stirring, for 10 minutes or until risoni is just tender. Add oregano and season with salt and pepper. Stir sausages through warm risoni. Cover to keep warm.
• Toss rocket, parmesan and remaining 1 tablespoon oil together in a bowl. Season with salt and pepper. Spoon risoni mixture into bowls. Top with rocket salad and serve.

Steps:

• Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
• Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool.
• To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook.
• When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving.