Sausage Rigatoni
Rigatoni is a bit wider than penne and perfect for catching the sausage and Chèvre. Rigatoni comes in various lengths and the Sicilians claim it as one of their pastas.
Sausage Rigatoni
This is a really easy, different approach to pasta when you feel like a bit of a change from tomato or cream-based sauces. We use Spolumbo’s Roasted Red Pepper Sausage. All Spolumbo’s sausage are preservative and Gluten Free.
Ingredients
- 1 lb (454 gr) 3 – 4 links Spolumbo’s Roasted Red Pepepr Sausage
- ¼ cup (30 gr) red onion, diced
- ½ cup (65 gr) red pepper, diced
- 2 TBSP Olive oil
- 1 cup (250 ml) Chicken stock
- 1 TBSP (3 gr) fresh basil, finely chopped
- 2 cups (28 gr) before chopped spinach, chopped
- Garnish with crumbled Chevre (soft unripened goat cheese)
- 3 1/2 cups dry (250 gr) Rigatoni pasta.
Instructions
- Heat olive oil in pan, add onion and red pepper. Remove sausage from casing, add to pan and break into smaller bits, scramble frying.
- When sausage is mostly cooked through, add chicken stock and simmer until liquid is reduced, but not gone. About 20 minutes uncovered.
- Meanwhile bring water with salt to a boil and cook rigatoni, if serving immediately.
- When chicken stock has almost evaporated and rigatoni cooked, add chopped spinach and basil to sausage. Stir and warm to wilt, keeping spinach and basil bright in color.
- Now time to build a bowl:
- Add measured amounts of pasta and sausage mixture to pasta bowls or serve family style.
- Top with crumbled goat cheese.
Notes
The goat cheese is an integral part of this meal and critical to the wine pairing. If you aren’t using Chevre, rethink the wine choices.
A French Sauvignon Blanc worked the best, and a French Pinot Noir came in second. We love this quick meal and recently paired it successfully with a Rioja.
Do not try a Riesling, that was not a match.
We’ve paired:
- Chateau de Sancerre
- Fournier Sauvignon Blanc 2019
- Louis Latour Bourgogne Pinot Noir
- Vincent Bachelit Bourgogne Pinot Noir
- Margues de Tomares 2018 Rioja