One Pot Pasta: Sausage & Sage Vegetable Rigatoni

Let’s just say we won’t have high electricity bills stemming from time spent in the kitchen this month.  I’ve had more important things to worry about…like, HOW in the world are we going to keep up with a bunch of 25 year olds this weekend?

And, almost as important, what do you wear while doing it? Full disclosure: I shop at Talbot’s and I LOVE it.  But I’m guessing they haven’t necessarily penetrated the 25 year old market segment.  (To the 25 year old’s detriment, to be quite frank.  Talbot’s is amazing.  And Talbot’s sale rack? Don’t even get me started.)

In the meantime, I did take a break from these important questions to whip this up last night.

Sausage and Sage Vegetable Rigatoni

• half box pasta
• olive oil
• 1 onion, roughly chopped
• 4-5 cloves garlic, minced
• salt, pepper & crushed reds
• 8-10 leaves fresh sage, roughly chopped
• 1 big handful cherry tomatoes, halved
• 1 carton mushrooms, sliced
• 3 links hot Italian sausage, casings removed
• 1-2 tablespoons apple cider vinegar
• 1/2 cup dry white wine
• 1/4 cup pasta water, reserved
• most of a bag of baby spinach
• grated Parmesan cheese

1. In a large, deep skillet, heat olive oil over medium heat.  Add the onions, a bit of salt, pepper and crushed reds, and lower the temp; cook for about 8-10 minutes to get them nice and translucent.
2. While the onions cook, boil water for the pasta and cook pasta according to the directions for al dente.  Reserve a little bit of the starchy water for making a sauce.
3. Add the tomatoes, mushrooms and sage to the onions.  Cook down 3-4 minutes before adding the garlic.  Add the apple cider vinegar and a bit off wine; cook of the alcohol.
4. Add the sausage, crumble it in the pan, and cook all the way through.  You may want to drain off a little bit of fat – if you do, you might consider adding more wine for a little bit of a sauce.  Pasta water will also work well, if you want to add that.  When the sausage is cooked through, add the pasta and give the mixture a toss.  Add Parmesan and spinach and cover, letting the spinach wilt into the mixture a bit.
5. Season to taste and serve, maybe top with a little more sage and Parmesan.

The Verdict:

According to the Husband – someone who actually doesn’t like sausage – this was “awesome.”  Make it from any combination of pasta, meat and veggies in your fridge for a little frost living action.  And it made plenty for lunch…giving me more time to prep for our weekend in Cincinnati!