This dish is one of Steve’s favorites, loaded with sweet Italian sausage, sweet bell peppers, zucchini, diced tomatoes, and huge shavings of Parmigiano-Reggiano cheese. The dish comes together with garlic and white wine which makes for a sauce that’s light and flavorful. This is my Rigatoni With Sweet Italian Sausage And Zucchini.
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes ( this includes time for the sausage to steam and grill)
Total Time: 1 hour 30 minutes
Yields: 4 servings
Equipment: 2 (6-quart) saucepots (1 with a tight-fitting lid), 1 (6-quart) Dutch oven, indoor grill pan, chef’s knife, vegetable peeler
Ingredients:
1 pound (5 links) of sweet Italian sausage
1 pound (1 box) of Rigatoni
2 tablespoons of olive oil
1 yellow onion diced
3 large zucchinis, cut into half-moons and quartered
1 1/2 cups of mini multi-colored sweet bell peppers, seeded and diced
3 cloves of garlic, thinly sliced
1 (15-ounce) can of fire-roasted diced tomatoes, drained
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of red pepper flakes
1 tablespoon of dried oregano
1 quart plus 1 cup of chicken stock, unsalted
1 1/2 cups of good white wine (Pinot Grigio)
Parmigiano-Reggiano cheese (3 to 4 shavings per serving)
1/2 a cup of fresh Italian flat-leaf parsley, finely chopped for garnish
Directions:
Start by using a fork to prick 3 sets of holes into the sausage links on both sides. In a large saucepot with a tight-fitting (glass) lid add the sausage links. Pour 1 cup of the chicken stock over the sausage. Turn the heat to medium, and cover allowing the sausages to poach, in the broth, for 15 minutes. Transfer to a plate.
Preheat an indoor grill pan over medium-high heat. Arrange the links on the grill pan. Grill the sausages for 3 to 4 minutes per side. Transfer the links to cool before slicing them on the bias. Set aside.
In a preheated Dutch oven over medium heat add olive oil and diced onions, red pepper flakes, Kosher salt, and fresh ground black pepper, cook until onions are soft and translucent, 2 to 3 minutes. Add the diced peppers zucchini, and dried oregano, frequently stirring, and cook for another 5 to 7 minutes. Add the sliced garlic and cook for 1 minute more.
Next, add the wine, and bring it up to a bubble before adding the sliced grilled sausage, fire-roasted tomatoes, and a quart of chicken stock, occasionally stirring, and simmer for 10 to 12 minutes.
In a large pot of boiling salted water drop the pasta. Cook until al dente, around 10 to 12 minutes.
Drain the pasta well. Add the hot pasta to the bottom of a serving bowl(s). Ladle the delicious sausage and zucchini over top. Include a ladle of the broth too. Using a vegetable peeler, add shaving of the Parmigiano-Reggiano cheese over the top of each serving. Finally, garnish with the parsley.
There you have it, my Rigatoni With Sweet Italian Sausage And Zucchini.
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
