Go Back
Print

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

Course Main Course
Cuisine American
Keyword Chevre, Chicken Sausage, Pasta, Spinach

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

  1. Heat olive oil in pan, add onion and red pepper. Remove sausage from casing, add to pan and break into smaller bits, scramble frying.
  2. When sausage is mostly cooked through, add chicken stock and simmer until liquid is reduced, but not gone. About 20 minutes uncovered.
  3. Meanwhile bring water with salt to a boil and cook rigatoni, if serving immediately.
  4. 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.
  5. Now time to build a bowl:
  6. Add measured amounts of pasta and sausage mixture to pasta bowls.
  7. Top with crumbled goat cheese.