What is O, That's Good! Italian Sausage & Rigatoni?
O, That's Good! is a food brand founded by American talk show host, Oprah Winfrey, in collaboration with food industry experts. The brand is known for its line of refrigerated soups and side dishes that are made with wholesome ingredients and special twists of flavor. One of their most popular dishes is the Italian Sausage & Rigatoni.
This Italian-inspired dish is made with tender rigatoni pasta, sweet Italian sausage, and a rich tomato sauce. What sets O, That's Good!'s version of this classic dish apart from others is the addition of some unique ingredients. The dish features a mix of spinach and kale in the pasta, giving it a healthy boost of greens. The tomato sauce is made with roasted garlic, lending a smoky flavor to the dish. Additionally, it is topped with a creamy cheese blend of parmesan and mozzarella, adding a delightful depth of flavor.
For those looking for a quick and easy meal, O, That's Good! Italian Sausage & Rigatoni is definitely a go-to option. It can be cooked quickly on the stove or in the microwave, and it's perfect as a standalone meal or as a side dish. The dish is also suitable for vegetarians, as it does not contain any meat products.
Overall, O, That's Good! Italian Sausage & Rigatoni is a tasty and convenient meal solution that combines wholesome ingredients with bursts of flavor. It's no wonder why this dish is a fan-favorite and continues to grow in popularity.
Frequently Asked Questions about o, that's good! italian sausage & rigatoni
Best for Grilling: Aldi Mild Italian Sausage Links. Best with Sauce: Great Value Mild Italian Sausage Links. Best Mild Sausage: Rastelli's Mild Italian Pork Sausage.
Italian sausage is ground pork often flavored with garlic and fennel seed. It comes in two different styles, sweet or hot. Hot Italian sausage usually is flavored with spicy red pepper, while the sweet version has no pepper in it.
ridged
Rigatoni, which comes from the word “rigato” meaning ridged, are short, wide tubes of pasta that have ridges on the outside, but are smooth on the inside. Rigatoni are perfect for big chunkier sauces as their ridges and wide center help capture the sauce perfectly.
Ingredients: SEMOLINA (WHEAT), DURUM WHEAT FLOUR.
The main difference in Italian sausage when compared to other sausages is the seasoning. The particular ingredient that usually sets Italian sausage apart is fennel. This is a licorice scented herb that gives Italian sausage its unique taste that is different than other types of sausage.
Italy
Italian sausage
| Raw rolled italian sausage |
|---|
| Alternative names | salsiccia, sasitsa |
|---|
| Place of origin | Italy |
| Region or state | Basilicata |
| Main ingredients | pork, red pepper flakes, pepper paste, fennel |
More specifically, it's believed the origins of Rigatoni are in Rome. It's prevalence today is everywhere, in all regions' traditional dishes, but most particularly in the middle and south of Italy. It's made with semolina flour, traditionally and is cooked al dente to retain its durability.
" Rigatoni is an excellent source of carbohydrate and if the fillings re chosen carefully can serve as a complete balanced meal in itself. " Since the rigatoni are boiled and not fried, they tend to be lower in calories and fats.
Italy
Traditionally made in Rome, rigatoni is popular all over Italy, from the capital city to the Mediterranean climes of Sicily. Rigatoni itself comes from the Italian word rigato, pronounced ree-ga-to, meaning ridged.
Sausage Meat Quality
Belly and shoulder are the most commonly used cuts in pork sausages. Here at Puddledub, we mainly use shoulder as we find this has good marbelling and a good mix of lean muscle tissue and fat, is not gristly, to generate a tasty and succulent sausage. The texture of the filling is also key.
Italian sausage has a long history! It was originally known as 'lucanica,' taken from the Lucanian people who taught Roman soldiers to take minced meat and pack it into a casing with spices and salt. This is as far back as the 5th century BCE! 2000 years before the birth of pizza, there was Italian sausage!
Rigatoni. You may or may not have heard about this pasta type which appears to be the most common, especially in the southern Italian regions. Rigatoni were first created in the 19th century when machines started to appear in Italian cuisine to prepare several types of pasta.
For starters, pasta has a deeply rooted history in Italian culture. Starting in the Middle Ages, the first professional Italian pasta shops began popping up in Southern Italy. Slowly, Italians were able to export pasta all over the world, and soon there were large-scale pasta factories in Naples, Genoa, and Salerno.
