Smoked Chicken Sausage Rigatoni

Smoked Chicken Sausage Rigatoni

Smoked Chicken Sausage Rigatoni

Serves 4Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes

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.

Ingredients

  • 16 oz rigatoni pasta
  • 12 oz Opa’s Chicken Sausage with Poblano Chile and Monterey Jack Cheese, sliced into ¼-inch rounds
  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 2 cups grape tomatoes, halved
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • ½ cup marinara sauce (add more to taste if you prefer a saucier dish)
  • ½ cup fresh basil, roughly chopped, divided
  • Salt (go light—the sausage and marinara add salt) and freshly ground black pepper, to taste
Instructions
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 ½ 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.
Variations
  • The dish has gentle warmth from the poblano chile in the sausage. Add a pinch of red pepper flakes if you prefer more heat.
  • For extra depth, add a splash of white wine when sautéing the shallot and let it reduce before adding tomatoes.
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