Rigatoni with sausage and chicory
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Rigatoni with sausage and chicory
We always love a new pasta dish for our midweek repertoire. This is a delicious and surprisingly low-cal option
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
441Kcal
Fat
17gr
Saturates
5gr
Carbs
58gr
Sugars
4gr
Fibre
5gr
Protein
10gr
Salt
0.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 150g rigatoni or penne rigate
- 1 tbsp olive oil
- 1 small red onion, finely sliced
- 4 turkey sausages*, skins removed
- 1 tsp fennel seeds, crushed
- ½ tsp chilli flakes
- juice and zest of ½ a lemon
- 1 white chicory bulb, core discarded, sliced
- 10g parsley, finely chopped
Step by step
- Bring a large pan of salted water to the boil. Cook the pasta until al dente, reserving about 200ml of the pasta water.
- Meanwhile, heat the oil in a large, wide frying pan over a medium heat. Cook the red onion for 4 minutes until starting to soften. Add the sausages, breaking them up with a wooden spoon and cooking until no longer pink, about 3-4 minutes. Add the fennel seeds and chilli flakes, cooking for a further minute.
-
Add 100ml of the reserved pasta water to the sausage mixture, simmering until reduced by half, then add the lemon juice and the chicory leaves. Cook for 3-4 minutes or until the chicory starts to wilt, then add the drained pasta, tossing to coat. Add a splash more pasta water if dry. Stir through the parsley and lemon zest, season and serve.
*Check your sausages are dairy-free, if required.
