Name: Rigatoni with Coffee Spiced Sausage
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 to 6 servings
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

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Rigatoni with Coffee Spiced Sausage

Recipe by Mike Johnston, Savory Spice founder

All-Purpose Cooking

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.

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Serves 4 to 6 servings

Prep Time 15 minutes

Cooking Time 10 minutes

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Ingredients

For sausage: 1/2 lb. ground pork 1/2 lb. ground beef

3 1/2 Tbsp. Black Dust Cowboy Coffee Rub

For pasta: 1 lb. rigatoni pasta 1 yellow bell pepper, sliced into strips

1/2 tsp. Minced Garlic (or 2 cloves garlic, minced)

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

1 large pinch Crushed Red Pepper Flakes

Salt & pepper, to taste

Salt & Pepper Tableside Seasoning

Directions

Step 1 For sausage: Thoroughly combine all ingredients. Cover and refrigerate for at least 30 min.

Step 2 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.

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.