Sausage-Stuffed Rigatoni

Ravioli isn't the only pasta shape you can fill

If you're going to make stuffed pasta, your brain might lean toward ravioli or tortellini. But open-ended pasta shapes can hold their own—just ask Jason Vincent and Ben Lustbader, the chefs behind Giant in Chicago. Here, the duo are sharing a simplified version of a dish hitting the menu at their impossible-to-get-into restaurant: Tubes of rigatoni filled with Italian sausage that get tossed in a quick sauce of cherry tomatoes and rapini. 

Watch the chefs make the dish on Facebook Live.

Recipe adapted from Jason Vincent and Ben Lustbader, Giant, Chicago, IL

Stuffed Rigatoni
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Get the best recipe for rigatoni pasta stuffed with sausage and drenched in an easy tomato and rapini sauce, from chefs Jason Vincent and Ben Lustbader of Giant in Chicago.
Prep Time
15
minutes
Cook Time
35
minutes
Servings
4
servings
Total time: 50 minutes
Ingredients
  • ½ pound dried rigatoni (medium to small works the best)
  • ¾ pound Italian sausage, uncased
  • 1 large egg
  • Olive oil
  • 1 cup minced onion
  • 2 tablespoons thinly sliced garlic (from about 3 cloves)
  • 20 cherry tomatoes, halved (approximately 2 cups)
  • 2 tablespoons butter
  • Reserved pasta water
  • 1 cup rapini, chopped fine
  • 1 teaspoon chopped anchovy fillets
  • Parmesan or pecorino cheese, to garnish
  • Juice from 1 lemon
  • Salt and pepper, to taste
Directions
  1. Blanch the rigatoni in salted boiling water until it still has a very firm bite, approximately 10 minutes. Remove to a parchment-lined tray greased with cooking spray and allow to cool. (Do not coat the pasta in oil.) Reserve 1 cup of the pasta cooking water.
  2. In a stand mixer fitted with the paddle attachment, beat the Italian sausage until it becomes sticky. Add the egg and continue to beat until it's completely incorporated. Transfer the mixture into a piping bag or Ziploc with the corner cut off. Fill each of the rigatoni with the sausage mixture, making sure that the sausage extends past each end.
  3. In a wide, shallow pot, heat a few tablespoons of olive oil and sweat the onions and garlic until the garlic smells sweet, approximately 4 to 6 minutes. Add the halved tomatoes to the pan and cook until most of the liquid is gone.
  4. Add the stuffed rigatoni, butter and reserved pasta water. Gently shake the pan and cover with a lid, lowering the heat until the water is just simmering. After 2 minutes, remove the lid and continue to cook until most of the water is gone.
  5. Add the rapini, anchovies and a little Parmesan to the pot. Test one of the rigatoni to make sure the sausage is cooked through. Season with lemon juice , salt and pepper.
  6. Divide the pasta onto 4 plates, garnish with more Parmesan and olive oil, and serve.
Nutrition
Calories per Serving 657
Total Fat 39.0 g
Saturated Fat 14.4 g
Trans Fat 0.2 g
Cholesterol 127.3 mg
Total Carbohydrates 53.3 g
Dietary Fiber 4.4 g
Total Sugars 5.7 g
Sodium 723.6 mg
Protein 23.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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