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 a light and flavorful sauce. 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, cutting board, meat-safe cutting board, 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 zucchini, 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 black pepper, freshly-ground
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)
Garnishes:
Parmigiano-Reggiano cheese (3 to 4 shavings per serving)
1/2 a cup of fresh Italian flat-leaf parsley, finely chopped
Instructions:
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 3-4 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, diced onions, red pepper flakes, kosher salt, and fresh-ground black pepper, and cook until onions are soft and translucent, 2-3 minutes. Add the diced peppers, zucchini, and dried oregano, frequently stirring, and cook for another 5-7 minutes. Add the sliced garlic and cook for 1 minute more.
Next, add the wine, and bring it to a boil before adding the sliced grilled sausage, fire-roasted tomatoes, and a quart of chicken stock, stirring occasionally, and simmer for 10-12 minutes.
In a large pot of boiling salted water, drop the pasta. Cook until al dente, around 10-12 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 a few shavings 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.
Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Rigatoni With Sweet Italian Sausage And Zucchini
Equipment
- 2 saucepots 6-quart, 1 with a tight-fitting lid
- 1 Dutch oven 6-quart
- 1 indoor grill pan
- 1 chef's knife
- 2 cutting boards 1 meat-safe
- 1 vegetable peeler
Ingredients
- 1 pound sweet Italian sausage 5 links
- 1 pound (1 box) Rigatoni
- 2 tbsps olive oil
- 1 yellow onion Diced
- 3 large zucchini Cut into half-moons and quartered
- 1 1/2 cups mini multi-colored sweet bell peppers Seeded and diced
- 3 cloves garlic Thinly-sliced
- 1 15-ounce can fire-roasted diced tomatoes Drained
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 1 tsp red pepper flakes
- 1 tbsp dried oregano
- 1 + 1 quart + cup chicken stock Unsalted
- 1 1/2 cups good white wine (Pinot Grigio)
Garnishes:
- Parmigiano-Reggiano cheese (3 to 4 shavings per serving)
- 1/2 cup Italian flat-leaf parsley Finely chopped
Instructions
- 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 3-4 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, diced onions, red pepper flakes, kosher salt, and fresh-ground black pepper, and cook until onions are soft and translucent, 2-3 minutes. Add the diced peppers, zucchini, and dried oregano, frequently stirring, and cook for another 5-7 minutes. Add the sliced garlic and cook for 1 minute more.Next, add the wine, and bring it to a boil before adding the sliced grilled sausage, fire-roasted tomatoes, and a quart of chicken stock, stirring occasionally, and simmer for 10-12 minutes.In a large pot of boiling salted water, drop the pasta. Cook until al dente, around 10-12 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 a few shavings 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.
Notes
https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
