Rigatoni with Sweet Italian Chicken Sausage
It's been a while since I've posted a recipe. I'm here now; this is my Rigatoni with Sweet Italian Chicken Sausage.
Equipment
- 1 rimmed baking sheet pan
- 1 colander spoon
- 1 pot 6-quart
- 1 sauté pan with a glass lid 12-inch
- 1 large rondeau 12-inch
- 1 cast-iron skillet 12-inch
- 1 chef's knife
- 1 cutting board
Ingredients
- 2 pounds sweet Italian chicken sausage 10 links
- 3 1/2 cups chicken broth Low-sodium
- 2 tbsps olive oil
- 2 tbsps tomato paste
- 2 tbsps 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 red grape tomatoes Halved
- 3 cloves garlic Minced
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
- 1 1/2 cups dry white wine Pinot Grigio
- 1 1/2 pounds (Barilla) Rigatoni 1 1/2 boxes
- 2 cups starchy pasta cooking liquid
- 2 tbsps 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 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 onion, stirring frequently, until they soften and becomes 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.
