Curtis Stone's Sausage Rigatoni
Serves 4
INGREDIENTS
- 8 oz rigatoni
- 1 container (11 oz) cherry tomatoes
- 1 tbsp plus
- 2 tsp extra-virgin olive oil, divided
- 1/3 lb Italian-style pork sausage, casing removed, torn into 1-inch pieces
- 4 garlic cloves, chopped
- 1/2 cup pitted kalamata olives, quartered
- 1/4 cup loosely packed parsley, chopped (optional)
PREPARATION
Heat oven to 400 degrees. Cook pasta as directed on package until al dente, about eight minutes. Drain, reserving 1/2 cup pasta cooking water. Place tomatoes on a baking sheet. Drizzle with 2 teaspoons oil; season with salt and black pepper. Toss tomatoes with your hands to coat. Roast tomatoes until skins begin to wrinkle and split, 8 to 10 minutes.
Heat a large heavy-bottomed saut? pan over high heat, one minute. Add remaining 1 tablespoon oil. Cook sausage, stirring, until golden, about four minutes. Reduce heat to medium. Add garlic and tomatoes; stir to combine. Cook until garlic turns brown, about one minute. Add reserved cooking water; stir. Reduce heat to low. Add olives and pasta. Increase heat to medium-high; cook one minute. Add parsley, if desired. Season with salt and black pepper.
THE SKINNY463 calories per serving, 21 grams of fat (6 grams saturated), 53 grams of carbs, 4 grams of fiber, 16 grams of protein
