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holding a bowl of sausage, pear, and gouda rigatoni

Pear, Gouda, and Chicken Sausage Rigatoni with Spinach

  • Author: Brooke
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 10 cups 1x


Pear, gouda, and chicken sausage rigatoni with spinach is an easy homemade recipe that has a simple pan sauce that coats the pasta.  Add red pepper, red pear, and fresh spinach for color.  It’s a great option for a quick weeknight meal to serve your family for dinner.



  • 8 ounces dry rigatoni (227g)
  • 1 teaspoon salt (for cooking pasta)
  • 2 tablespoons olive oil
  • 1 pound pear, gouda, and chicken sausage, pre-cooked and coined (450g)
  • 1 1/2 cup red bell pepper, chopped
  • 1 red pear, cored and cubed into bite size pieces (145g)
  • 1 tablespoon lime juice
  • 4 cups fresh spinach
  • 1 1/2 cups white cooking wine
  • 3 tablespoons butter, cut into 1 tablespoon pats
  • kosher salt and black pepper, to taste
  • 1/2 cup gouda cheese, finely cubed (70g)
  • 2 tablespoons fresh thyme, for garnish
  • Fresh black pepper, for garnish


  1. Cook the rigatoni with salt according to the package directions until it is al dente.  Drain and rinse with cold water, then toss with 1 tablespoon olive oil.
  2. While the water is boiling for the pasta, start on the sausage mixture.  Pour 1 tablespoon of olive oil into a large skillet over medium high heat, then add the sausage and the red pepper.  Cook for 4 minutes while stirring occasionally.  Add the pear and cook for 2 minutes, then add the spinach and stir constantly until it is wilted and has turned a bright green.
  3. Remove the sausage mixture from the skillet and transfer to a large plate.
  4. Start making the pan sauce by deglazing the pan with the wine over medium high heat.  Scrape up any browned bits from the bottom of the pan (called fond) with a flat wooden spoon.  The fond will add flavor to the sauce.
  5. Cook until the wine is reduced by half, about 3 minutes.  Remove from heat and whisk in one tablespoon of butter at a time.  Season to taste with a sprinkle with kosher salt and freshly cracked black pepper.
  6. Pour the pan sauce over the pasta and stir until well coated.
  7. Add the pasta and sausage mixture back to the skillet, set over medium heat, and stir until well combined.  Cook for 3 minutes or until heated through.
  8. Serve immediately with a garnish of smoked Gouda cubes and a generous sprinkle of fresh thyme and cracked black pepper.


  • Al-dente pasta is what you want.
  • Use white wine to de-glaze the pan.
  • Butter or cream are great choices for your pan sauce’s fat component.
  • This dish looks best when the Gouda is cut into tiny cubes.
  • Instead of using it in the pan sauce, use the fresh thyme during the garnish stage.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: red pear, rigatoni, sausage

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