Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Rigatoni With Sweet Italian Chicken Sausage

on May 30, 2014

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I know it’s been a while since I’ve posted a recipe, but with work and the remodeling that’s going on, It’s really been hard for me to find the time to blog lately. I’m here now so here it goes. I start by pouring 1/2 a cup of low sodium chicken broth into a saute pan, and bringing that up to a slow boil. I take a fork and prick all the sausages so they will get a head start cooking on the inside which helps this dish along.

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I simmer this on the stove for around 20 minutes so I can start prepping my veggies. I chose 1 each of red, yellow, and orange bell pepper, 2 zucchini, 1 large sweet onion, 1 pint of grape tomatoes that I halved, and 3 cloves of garlic that I minced. For the veggies I diced them all relatively the same size so they would cook evenly.

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At this point the sausages were ready to be seared on all sides, so I drained them from the chicken broth, and transferred them into a larger non stick saute pan that I had getting hot on the stove. I then started to sear them on all sides.

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I then transferred them onto a plate to cool before slicing. Now in the same pan that the sausages cooked in I’m going to cook all the veggies.Going forward, I add 2 tablespoons of olive oil to the pan while I have it on med to med high heat. I add 2 tablespoons of tomato paste and 2 tablespoon of fennel seeds. I let those bloom in the oil until its nice and fragrant.

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So now I start adding the veggies, starting with the diced onion, then the peppers, then the minced garlic, and finally the zucchini. I like to sprinkle a little Kosher salt and black pepper after each vegetable goes in to season each layer.  I don’t actually measure the salt and pepper, I just sprinkle a little each time I add a new vegetable in to the pan and stirring them consistently so they get some good color on them.

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At this point I add in the grape tomatoes and stir them through before adding my liquids for the sauce.

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Now to release all the bits from the sausage and veggies from the bottom of the pan, I’m going to deglaze with 1-1/2 cups of white wine and some chicken broth.

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These liquids are going to make the sauce for this dish. After adding the white wine I let that reduce by half, so while that’s happening I can slice the sausages on the bias and add those in before adding 2-1/2 cup of the chicken broth.

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As you can see the wine had reduced and the chicken broth has been simmering with all the ingredients, so now it’s time for the rigatoni. I had a large pot on the back burner filled with salted boiling water waiting for me to add the pasta in. I follow the directions on the box but take the pasta out a few minutes before because when I add it to the other ingredients it will finish cooking there.

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Now for the fresh herbs, my oregano and basil. I will chop these up and add it to the dish after the pasta goes in and I’ve turned of the heat. Oh a good tip is to always save 2 cups of the starchy pasta cooking liquid to add to the dish if you need to because the pasta will absorb a lot of the liquid that already there.

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Finally after the pasta has been add along with the herbs, I transfer everything onto a big serving platter and shave some Parmigiano-Reggiano all over the top.

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Garnish with some fresh basil and who wouldn’t want this for dinner.

 

 


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