It’s been a while since I’ve posted a recipe. I’m here now; this is my Rigatoni with Sweet Italian Chicken Sausage.

 

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 4 to 6 servings
Equipment: 1 rimmed baking sheet pan, colander-spoon, 1 (6-quart) pot, 1 (12-inch) sauté pan with a glass lid, large rondeau (deep-sided frying/braising pan with a lid, 12-inch), 1 (12-inch) cast-iron skillet, chef’s knife, cutting board

Ingredients:
2 pounds (10 links) of sweet Italian chicken sausage
3 1/2 cups of chicken broth, low sodium
2 tablespoons of olive oil
2 tablespoons of tomato paste
2 tablespoons of fennel seeds
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 large sweet onion, diced
2 zucchinis, diced (sliced into half-moons and quartered)
1 pint of red grape tomatoes, halved
3 cloves of garlic, minced
1 tablespoon of kosher salt
1 teaspoon of black pepper, freshly ground
1 1/2 cups of dry white wine, Pinot Grigio
1 1/2 pounds (1 1/2 boxes) of (Barilla) Rigatoni
2 cups of starchy pasta cooking liquid
2 tablespoons of fresh oregano leaves, roughly chopped
1/4 cup fresh basil leaves, roughly chopped
1/2 cup Parmigiano-Reggiano cheese, freshly grated
Garnishes:
1 large sprig of fresh basil
1/4 cup Parmigiano-Reggiano cheese, freshly grated for serving

Instructions:
To start, pour 1/2 cup of chicken broth into a large sauté pan. Using a fork, prick 3 holes in each sausage link on both sides. Arrange the links in the pan and cover. Over medium heat, bring the sausages up to a simmer/low boil, turning halfway through, and cook for 10 minutes. Transfer the links to a plate and discard any cooking liquid from the pan. Set the pan on a back burner (out of the way) until needed.

Meanwhile, prep all the diced and minced vegetables on a rimmed baking sheet pan, and set aside.

Preheat a cast-iron skillet over medium-high heat. Transfer the links to the skillet. Cook for 3-4 minutes, searing them on all sides. Transfer to a plate and set aside. Cool slightly before slicing on the bias, approx. 1/2-inch thick.

In the same pan, on medium heat, sauté olive oil, tomato paste, and fennel seeds. Cook until the fennel seeds begin to *bloom and become fragrant.

Add diced onions, stir frequently until they soften and become translucent, around 2-3 minutes. Next, add the diced peppers and stir to combine. Add the zucchini and minced garlic; stir to combine. Season with kosher salt and freshly ground black pepper, stirring frequently until the vegetables soften, another 3-5 minutes.

To release all the bits from the sausage and veggies on the bottom of the pan, *deglaze with 1 1/2 cups of white wine. Using the back of a wooden spoon, scrape the bits from the bottom of the pan. Reduce by half, 2-3 minutes.

Transfer everything from the sauté pan to a large rondeau (deep-sided frying pan).

Still on medium heat, add the halved grape tomatoes, sliced Italian sausage, and remaining chicken broth, and stir to combine. Simmer while the pasta is cooking.

In a large pot, on the back burner, drop the pasta into salted boiling water. Cook just under al dente, about 8-10 minutes. Using a colander spoon, transfer the pasta to the rondeau. Gently toss to combine. Reduce the heat to medium-low, and simmer, stirring occasionally for 15 minutes.

Turn off the heat. Add the chopped herbs and toss to combine.

Tip: The pasta will absorb a good amount of the broth. Always reserve 2 cups of the starchy pasta cooking liquid to add to the dish if needed.

Finally, transfer everything to a big serving platter. Grate fresh Parmigiano-Reggiano cheese all over the top. Garnish with some fresh basil, and who wouldn’t want this for dinner?

There you have it, my Rigatoni with Sweet Italian Chicken Sausage.

Notes:
1) *BLoom: Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor. Cook just until the spices smell nice and toasty.

2) *Deglaze: Dissolve meat sediments in a pan to make gravy or sauce, typically using wine.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/