Opa's Smoked Chicken Sausage Rigatoni

Opa's Smoked Chicken Sausage Rigatoni

This quick weeknight pasta showcases Opa's Chicken Sausage with Poblano Chile and Monterey Jack Cheese, which is fully cooked and smoked for deep flavor. A light tomato sauce lets the sausage shine, while fresh basil keeps the dish bright and balanced. The poblano chile adds gentle warmth without overwhelming the dish.

Author

Opa's Smoked Meats

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Main Course

Cuisine

Italian

Ingredients

• 16 oz rigatoni pasta
• 12 oz Opa's Chicken Sausage with Poblano Chile and Monterey Jack Cheese, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1 shallot, finely diced
• 2 cups grape tomatoes, halved
• 1 tsp dried oregano (or 1 tbsp fresh)
• 1/2 cup marinara sauce (add more to taste if you prefer a saucier dish)
• 1/2 cup fresh basil, roughly chopped, divided
• Salt (go light, the sausage and marinara add salt) and freshly ground black pepper, to taste

Directions

1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. Sauté the sausage. In a large skillet over medium heat, add the olive oil. Add the sliced sausage and cook until browned and caramelized around the edges, about 4-5 minutes. Remove sausage and set aside. Leave about 1 tablespoon of fat in the pan, draining excess if needed.
3. Cook the aromatics. Add the diced shallot to the same skillet and cook until translucent, about 2 minutes. Add the grape tomatoes, oregano, salt (lightly), and pepper. Sauté until the tomatoes begin to soften, about 3 minutes.
4. Prepare the sauce. Stir in the marinara sauce and bring to a gentle simmer for 3-4 minutes, until slightly thickened. Add the sausage back to the pan and toss to coat.
5. Combine with pasta. Add the cooked rigatoni to the skillet and toss with the sauce. If the pasta seems dry, add reserved pasta water 1-2 tablespoons at a time until glossy and well coated. Stir in half of the fresh basil.
6. Serve. Spoon into bowls and top with the remaining fresh basil. Optional finishing touches: grated Parmesan, a drizzle of olive oil, or freshly cracked black pepper.