Luxe Italian Sausage Rigatoni

Luxe Italian Sausage Rigatoni

with Heirloom Tomato Sauce and Herb Crostini

Long Weekend Grill
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Get ready for a show-stopping, mouth-watering, pic worthy sausage pasta. Grilled Italian sausage, fresh basil, al dente rigatoni, zesty garlic and a fire-roasted heirloom tomato sauce awaits you this evening. Pour the wine and pass the Parmesan!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Mild Italian Sausage, uncased

170 g



7 g


227 g

Heirloom Tomatoes

¼ cup

Parmesan Cheese


1 unit

Garlic, bulb

1 tbsp

Balsamic Vinegar


170 mL

Roasted Red Peppers

30 g

Green Olives

2 unit

Ciabatta Roll


1 tbsp

Italian Seasoning


100 g

Bocconcini Cheese


56 g

Baby Spinach

Not included in your delivery

2 tbsp


2.25 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5272 kJ
Calories1260 kcal
Fat58 g
Saturated Fat20 g
Carbohydrate131 g
Sugar9 g
Dietary Fiber8 g
Protein47 g
Cholesterol55 mg
Sodium2390 mg
Utensilsarrow down iconarrow down icon
Large Pot
Silicone Brush
Measuring Cups
Medium Bowl
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 400°F over medium heat. In a large pot, add 10 cups hot water and 2 tsp salt (NOTE: Use same size for 4 ppl). Cover and bring to a boil over high heat. While the water boils, roughly chop the olives. Drain, then roughly chop peppers. Cut the bocconcini into quarters. Form sausage mixture into six 2-inch wide patties (12 patties for 4 ppl). Cut the ciabatta in half and brush each half with 1 tsp oil. Sprinkle over half the Italian seasoning.


Meanwhile, peel, 4 cloves garlic (dbl for 4ppl). Toss tomatoes and garlic cloves with 1 tbsp oil in a medium bowl. Season with salt and pepper. Layer two 24x12-inch pieces of foil. Arrange tomato mixture on one side of foil. Fold foil in half over tomato mixture and pinch to seal pouch. (NOTE: Make 2 pouches for 4ppl, using 2 sheets of foil per pouch). Set aside


To the large pot with boiling water, add pasta. Cook, uncovered, until pasta is tender, 10-12 min. When pasta is tender, drain, reserving 1/2-cup pasta water (dbl for 4ppl). Return pasta to the same pot off the heat.


While the pasta cooks, place tomato pouch on one side of grill, close lid and grill over medium-high heat until tender, 8-9 min. Add sausage patties to the other side of the grill. Reduce heat to medium, close lid and grill patties, until cooked through, flipping once, 3-4 min per side.**


When patties are almost done, add ciabatta halves to other side of grill with tomatoes, cut side-down. Close lid and grill ciabatta until warmed through, 2-3 min. When the tomatoes are done, add roasted tomatoes, roasted garlic, vinegar, remaining Italian seasoning, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4ppl) to a large bowl. Using a fork mash until combined.


Add the tomato mixture, spinach, olives, bocconcini, roasted peppers, half the Parmesan and reserved pasta water to the large pot with pasta. Toss to combine. Divide the pasta between plates. Top with the sausage patties and remaining Parmesan cheese. Tear over the basil and serve the ciabatta on the side.