Rigatoni pasta is bigger than penne and ziti, so it’s able to catch all of the sausage in the sauce.
Sausage Rigatoni – Chicken Apple or Roasted Red Pepper
This is a really easy, different approach to pasta when you feel like a bit of a change from tomato or cream-based sauces. The Chicken Apple is milder and a bit sweeter compared to the Roasted Red Pepper.
We always use Spolumbo’s sausage; their website has accurate CHO counts for all of their products. And they are preservative and Gluten Free. Adapted from Canadian Cycling, Guest Chef, 2012, Rob Feenie
Ingredients
Chicken Apple
- 1 lb (454 gr) 3 - 4 links Spolumbo’s Chicken Apple or Roasted Red Pepper Sausage (1 CHO/100 GR) 4.54 CHO
- ¼ cup (30 gr) red onion, diced 3 CHO
- ½ cup (60 gr) red pepper, diced 3 CHO
- 2 TBSP Olive oil 0 CHO
- 1 cup (250 ml) Chicken stock 0 CHO
- 1 TBSP (3 gr) fresh basil, finely chopped 0 CHO
- 2 cups (28 gr) before chopped spinach, chopped 0 CHO
TOTAL CHO 10.54 CHO TOTAL WEIGHT 440 GRAMS
- 10.54 CHO DIVIDED BY 440 GRAMS = .023 CHO/GRAM
- 1 TBSP = 11 GRAMS (.023 CHO x 11 GRAMS) .253 CHO/TBSP
- ¼ CUP = 4 TBSP (.253 CHO x 4) 1.0 CHO/1/4 CUP
- ¼ CUP = 44 GRAMS
Garnish with crumbled Chevre (soft unripened) goat cheese 2 CHO/30 Grams
- 30 grams = 3.5 TBSP
*3 1/2 cups dry (250 gr) Rigatoni pasta. 15 CHO/1/2 cup
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.
- Top with crumbled goat cheese.
