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Sausage and pasta dish — Morliny-style rigatoni with sausage

30 min

Rigatoni is a dish from Riga, from the time when the city was conquered by the Romans. It’s a lie, of course, but you won’t hold that against us? And our rigatoni with sausage and tomato sauce is definitely worth lying for!


  • Half a pack of Głogowska sausage from Morliny (one, long sausage)
  • 250–300 g (8.8–10.6 oz) of rigatoni (tube-shaped pasta)
  • About 400 g (14 oz) of tomato puree (passata)
  • 1 onion
  • 3 cloves of garlic
  • A handful of fresh basil or half a teaspoon of dried one
  • Half a teaspoon of oregano
  • Salt and pepper to taste
  • Frying oil
  • Handful of Parmesan cheese for sprinkling


Step 1

Cut the sausage lengthwise with a knife and then, using a fork, cut the sausage into small pieces — you can remove the casing or leave it. Dice the onion finely and chop the garlic.

Step 2

Heat the olive oil in a large skillet. Pour in the minced sausage and fry until golden. Add onion and garlic, and fry until soft. Pour everything with tomato sauce and 100 ml of water. Add dried herbs and season it all with salt and pepper. Stir and simmer on medium power for about 10–15 minutes. Serve with cooked rigatoni pasta and lots of grated cheese.