A quick and easy homemade sausage makes this the perfect weeknight pasta dish. It's even better the next day after the flavors meld, so it makes a great leftovers lunch.



For a vegetarian version: Substitute 1 lb. tempeh for pork and beef. Crumble tempeh and mix with 4 Tbsp. water and spice rub. Refrigerate for at least 1 hour. Brown tempeh sausage mixture in 2 Tbsp. vegetable oil. Double the amount of wine, beer, and cream in the pasta sauce, as the tempeh really soaks up the liquid.


For sausage: Thoroughly combine all ingredients. Cover and refrigerate for at least 30 min.

For pasta: Cook rigatoni according to package directions until al dente; drain and set aside. Meanwhile, brown sausage in a deep skillet over medium-high heat, 4 to 6 min. Stir in bell pepper and garlic. Add wine and Guinness and simmer until reduced by about half, 4 to 5 min. Stir in cream and simmer for to 2 to 3 min. Fold in rigatoni, tomatoes, and scallions. Season with crushed red pepper, salt, and pepper to taste. Serve warm.


4 to 6 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

Make This Recipe!

Make this recipe how many times?
Savory Spice Shop Ingredients
Black Dust Coffee & Spice Rub 2 oz bag $5.55
Garlic, Dehydrated: Minced 1 oz bag $1.70
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.95
Have a Savory Spice recipe you would like to share?

"I use your spices in my brines, rubs and bbq sauces as well as everyday cooking. No more grocery store bought spices for me. I'm getting everything from you for now on. Thanks again for a another great experience!"
-John R. of Olathe, KS

Customer Reviews ( Add a Review )

There are no reviews yet. Won't you be the first to add one?