Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers

Total Time:
1 hr 10 min
40 min
30 min

4 servings

  • 2 red bell peppers
  • 1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces
  • 1/2 cup extra-virgin olive oil
  • 1 pound spicy Italian chicken sausage, casings removed
  • 8 ounces dried rigatoni
  • 1 baby eggplant (about 6 ounces) stemmed and cut into 1/2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, chopped
  • 1 tablespoon red wine vinegar
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
Watch how to make this recipe.
  • Position a rack in the oven 6 inches below the broiler and preheat the broiler.

  • Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.

  • Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.

  • Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.

  • Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.

  • 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.

  • Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.

  • Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.

  • Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.

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