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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:

½ lbs. ground pork

½ lbs. ground beef


For pasta:

1 lbs. rigatoni pasta

1 yellow bell pepper, sliced into strips


½ cups dry white wine

¼ cups Guinness or other stout beer

¾ 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

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.