Pear, Gouda, and Chicken Sausage Rigatoni
Pear, gouda, and chicken sausage rigatoni 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.
Servings: 10 cups
Calories: 250kcal
Ingredients
- 8 ounces dry rigatoni
- 1 teaspoon salt for cooking pasta
- 2 tablespoons olive oil
- 1 pound pear gouda, and chicken sausage, pre-cooked and coined
- 1 ½ cup red bell pepper chopped
- 1 red pear cored and cubed into bite size pieces
- 1 tablespoon lime juice toss with the pear
- 4 cups fresh spinach
- 1 ½ cups white cooking wine
- 3 tablespoons butter cut into 1 tablespoon pats
- kosher salt and black pepper to taste
- ½ cup gouda cheese finely cubed
- 2 tablespoons fresh thyme for garnish
- Fresh black pepper for garnish
Instructions
- Cook the rigatoni with salt according to the package directions until it is al dente. Drain then toss with 1 tablespoon olive oil.
- 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, that has been tossed in lime juice, and cook for 2 minutes, then add the spinach and stir constantly until it is wilted and has turned a bright green.
- Remove the sausage mixture from the skillet and transfer to a large plate.
- 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.
- 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.
- Pour the pan sauce over the pasta and stir until well coated.
- 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.
- Serve immediately with a garnish of smoked Gouda cubes and a generous sprinkle of fresh thyme and cracked black pepper.
Notes
- 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.
Nutrition
Calories: 250kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 378mg | Potassium: 273mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2078IU | Vitamin C: 37mg | Calcium: 116mg | Iron: 1mg