Name: Roasted Sausage and Veggies with Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Pasta
Ingredients: 1 lb. cauliflower florets; 3 cloves garlic, skins removed; 2 tablespoons extra virgin olive oil; 6 store-bought Chicken Apple Sausages (we like Gilbert’s), cut into 1-inch pieces; 3 cups kale, center ribs removed and roughly chopped; 1 lb. dry rigatoni pasta; 1 tablespoon butter; 1 cup parmesan cheese, divided; 1/4 teaspoon red pepper flakes (optional); salt & pepper to taste

Description

This hearty meal combines the golden goodness of Roasted Sausage and Veggies with Rigatoni for a delicious two-pan dinner your whole family will love.

Ingredients

Scale

1 lb. cauliflower florets
3 cloves garlic, skins removed
2 tablespoons extra virgin olive oil
6 store-bought Chicken Apple Sausages (we like Gilbert’s), cut into 1-inch pieces
3 cups kale, center ribs removed and roughly chopped
1 lb. dry rigatoni pasta
1 tablespoon butter
1 cup parmesan cheese, divided
1/4 teaspoon red pepper flakes (optional)
salt & pepper to taste

Instructions

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Toss cauliflower and garlic cloves with olive oil on sheet pan. Add sausage pieces. Bake in preheated oven for 20 minutes, tossing occasionally until cauliflower and sausage are golden brown.
Meanwhile, fill a pot with water and generously season with salt. Boil water over high heat. When water comes to a boil add the rigatoni and cook according to package instructions, draining one minute before instructions indication.
Before draining pasta, scoop about 2 cups of the pasta water and set aside.
Once vegetables and sausage are cooked, add kale directly on top of the sheet pan, return to oven and bake for about 5 minutes more, until kale is bright green and soft and starts to crisp at the corners.
Return cooked pasta to the cooking pot. Add about 1 cup of water, butter and a 1/4 cup of parmesan cheese. Cook over low heat, tossing constantly until butter and cheese melt and start to create a sauce on the pasta. Add additional cooking water and another 1/4 cup of cheese. Add vegetables and sausage from sheet pan and continue tossing until the veggies are coated with the parmesan sauce. Season with red pepper flakes, salt and pepper to taste. Serve with remaining parmesan cheese on top.

Notes

For an even easier one-pan meal, skip the pasta and add potatoes to the roasting pan for a hearty change of pace.

Keywords: Roasted Sausage and Veggies with Rigatoni