Rigatoni With Spicy Chicken Sausage, Asparagus, Eggplant, And Roasted Peppers
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil230 g
Rigatoni (dried)1 tbsp
Red Wine Vinegar1 cup
Grated Parmesan CheeseDirections:
1
Watch how to make this recipe
2
Position a rack in the oven 6 inches below the broiler and preheat the broiler
3
Put the peppers on a baking sheet and put it under the broiler
4
Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total
5
Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins
6
Using a paper towel, rub the charred skins off the peppers
7
Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips
8
Reserve any liquid the peppers release
9
Bring a medium pot of water to a boil and salt it generously
10
Add the asparagus and cook for 1 minute; drain and rinse under cold water
11
Transfer to a paper towel-lined plate to drain
12
Heat 2 tablespoons olive oil in a large skillet over medium-high heat
13
Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes
14
Transfer the sausage to a plate with a slotted spoon
15
Meanwhile, bring a large pot of water to a boil and salt it generously
16
Cook the pasta until al dente according to the package instructions
17
Drain and return the pasta to the warm pot
18
Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes
19
Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute
20
Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more
21
Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine
22
Taste the pasta and season with salt and pepper, if needed
23
Transfer to a large bowl and serve immediately