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Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings
Don't Miss This Popcorn Premiere! Try Our Newest Spice Set Of Three Popcorn Seasonings

Test Kitchen Approved

Rigatoni with Coffee Spiced Sausage

Recipe By Mike Johnston, Savory Spice founder

Prep Time

15 Minutes

Cooking Time

10 Minutes

Recipe By Mike Johnston, Savory Spice founder

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.

Recipe Notes

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 a gluten-free version: Use gluten-free pasta and substitute Guinness with gluten-free beer or additional white wine.

Ingredients

For sausage:

0.5 lbs. ground pork

0.5 lbs. ground beef


For pasta:

1 lbs. rigatoni pasta

1 yellow bell pepper, sliced into strips


0.5 cups dry white wine

0.25 cups Guinness or other stout beer

0.75 cups heavy cream

10 grape tomatoes, halved

4 scallions, sliced on the bias


Salt & fresh ground pepper to taste

Savory Spice ingredients in this recipe

  • Crushed Red Pepper Flakes

    Crushed Red Pepper is a must in every kitchen (and on every pizzeria table in the U.S.). These chiles are about a 3 to 4 on a heat scale of 1 to 10...

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  • Black Dust Cowboy Coffee Rub

    This steak seasoning is crafted with the magic of coffee! Surprisingly, the flavor of coffee isn’t as bold in cooking and adds more of a subtle, pl...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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Directions

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.