Ruby Rigatoni with Italian Sausage

Ruby Rigatoni with Italian Sausage

                           Ruby Rigatoni with Italian Sausage.

Ruby Rigatoni with Italian SausageThis is my rendition of a classic Italian dish called Spaghetti with Rubies. My version, Ruby Rigatoni with Italian Sausage keeps the integrity of this beet forward pasta dish but adds protein and greens and changes the shape of the pasta! We are using 6 very simple ingredients in a dish that will become one of your favorite comfort dishes! I guarantee it! Enjoy my Ruby Rigatoni with Italian Sausage with a fresh green salad and a dry wine of choice!

1 lb organic baby beets, trimmed, scrubbed and steamed in a double boiler. Set aside and reserve the beet water

1/4 cup extra virgin olive oil

1+ teaspoon chopped Calabrian red pepper or use dried red pepper flakes

2+ teaspoons chopped garlic

1 bunch organic flat leaf parsley, roughly chopped

1 lb organic Italian sausage, formed into balls or small medallions and baked at 375-400 degrees for 25 minutes

1/2 lb organic rigatoni pasta, cooked just under al dente, reserve 1 cup pasta water

Salt and pepper to taste

Chop the steamed beets

In a large chef’s pan, heat the olive oil

Add the garlic, peppers and chopped beets

Salt and pepper to taste

sauté for a few minutes

Add the reserved beet water, lower to simmer

Add the sausage medallions and parsley

Simmer for a few minutes 

Gently stir in the cooked pasta, cover and remove from heat

add reserved pasta water if needed

Let rest for 10 minutes or so

Serve in deep pasta bowls with a sprinkling of parmesan cheese if desired


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