Rigatoni with sausage and chicory
Serves: 2
![Rigatoni with sausage and chicory](/uploads/media/720x770/02/15962-Rigatoni_Sausage_Chicory.jpg?v=1-0)
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
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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](/uploads/media/100x100/06/11496-Nadine.jpg?v=1-0)
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](/uploads/media/100x100/06/11496-Nadine.jpg?v=1-0)
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.