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Test Kitchen Approved

Rigatoni with Coffee Spiced Sausage

4.0 star rating 1 Review

Recipe By Mike Johnston, Savory Spice founder

Yields

4 to 6 servings

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:

1/2 lb. ground pork

1/2 lb. ground beef


For pasta:

1 lb. rigatoni pasta

1 yellow bell pepper, sliced into strips


1/2 cup dry white wine

1/4 cup Guinness or other stout beer

3/4 cup heavy cream

10 grape tomatoes, halved

4 scallions, sliced on the bias



Savory Spice ingredients in this recipe

  • 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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  • 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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  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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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.