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


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.


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.


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.




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.



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.


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


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.


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.


2014-04-21 16.37.05

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.


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.


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.


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



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