Rigatoni with sausage and chicory

Ingredients for 2 people

  • 1 pack Nonna Rina rigatoni
  • 200 g sausage
  • 250 g chicory
  • 150 g vine tomatoes
  • 1/2 bunch parsley
  • 15 g grana padano
  • 1/4 white onion
  • 1/2 carrot
  • 1/2 clove of garlic
  • 1/2 glass of white wine
  • salt and pepper to taste


Trim the tomatoes, scald in boiling water, then chop and set aside. Heat the oil and sweat the chopped onion, carrot and garlic without allowing them to colour; add the sausage cut into chunks. Season with salt and pepper then add the wine and allow to evaporate on a high heat. Add the chopped tomatoes and the parsley and continue to cook for about 15 minutes, stirring. Cook the Nonna Rina rigatoni in plenty of boiling salted water, adding the washed and sliced chicory 5 minutes before the end of the cooking time. Drain the pasta and chicory and add to the sauce. Serve the rigatoni hot with grated Grana Padano.



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  • Freshness <br>
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