Apple and Sausage Stuffing Rigatoni
This pasta recipe embodies the flavors of Fall, featuring fresh ingredients like apples and chestnuts and flavorful seasonings like thyme and sage. It works great as a side dish or a main!
Apple and Sausage Stuffing Rigatoni
Ingredients
- 8 oz rigatoni
- 1 tbsp unsalted butter
- 8 oz honey garlic sausage, casings removed
- 8 ready-to-use chestnuts, quartered
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 apple, cored, peeled, and chopped
- 2 tbsp thinly sliced fresh sage
- 1 tbsp finely chopped fresh thyme
- 1 cup reduced sodium chicken broth
- 1/4 cup dry white wine
- 2 tbsp finely chopped fresh basil, divided
- 1 pinch each, salt and pepper
- 1/4 cup toasted coarse bread crumbs
Instructions
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Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid. Set aside.
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Melt butter in large skillet set over medium heat; cook sausage for 5 to 8 minutes or until starting to brown. Stir in chestnuts, onion, celery, apple, sage and thyme; cook for 3 to 5 minutes or until vegetables start to soften. Stir in broth and white wine; bring to boil. Cook for 3 to 5 minutes or until liquid is reduced to about 1/2 cup.
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Add pasta, reserved cooking liquid, half of the basil, and salt and pepper to skillet; cook for 1 to 2 minutes or until well coated. Transfer to plates; sprinkle with bread crumbs and garnish with remaining basil.
Recipe Notes
Tip: Use any tart, firm apple, such as Granny Smith, Cortland or Honeycrisp.
Nutrition Facts: 430 calories, 12g fat, 4.5g saturated fat, 25mg cholesterol, 590mg sodium, 65g carbohydrate, 4g fiber, 10g sugars, 15g protein
