Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 788
- Total Fat
- 49
- Saturated Fat
- 10
- Carbohydrates
- 56
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 31
- Cholesterol
- 115
- Sodium
- 997
- Total: 40 min
- Active: 40 min
Ingredients
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
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
Directions
- 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.