Roasted Grape and Sausage Pasta is the kind of recipe that surprises you in the best way. The grapes roast until they’re blistered and jammy, then mix with browned sausage, garlic, and a splash of wine to create a rich, savory-sweet sauce that coats every piece of pasta. It’s a comforting bowl that feels seasonal and a little unexpected, perfect for making dinner feel more exciting.
September is peak season for grapes, when vineyards are busy harvesting clusters for winemaking and markets are overflowing with plump table grapes. While most people think of them as a grab-and-go snack, their natural sweetness and juiciness make them just as perfect in savory cooking. Here, those same grapes are roasted until jammy and folded into pasta, turning a seasonal snack into the star of dinner.
What to serve with Rigatoni with Roasted Grapes and Sausage?
This recipe is great served with my insalta mista or garlic bread. For more cozy fall recipes, be sure to try my baked bolognese, pasta al forno, and all day cooked Sunday sauce.
📋 Recipe
Rigatoni with Roasted Grape & Sausage
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Equipment
- Baking sheet
- Large pot (for pasta)
- Large skillet or sauté pan
- Wooden spoon
- Colander
Ingredients
- 1 pound rigatoni
- 1 pint red or black seedless grapes about 2 cups, stemmed
- 2 tablespoons olive oil divided
- ½ teaspoon kosher salt plus more for pasta water
- Freshly ground black pepper
- 1 pound Italian sausage mild or spicy, casings removed
- 3 cloves garlic thinly sliced
- ½ cup dry white wine or chicken broth
- ½ cup reserved pasta water as needed
- ½ cup pecorino romano finely grated
- Handful fresh parsley chopped
Instructions
- Roast the grapes: Preheat oven to 425°F. Spread grapes on a baking sheet, drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt and black pepper. Roast 15–18 minutes, shaking halfway, until grapes are blistered and juicy.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve 1 cup pasta water, then drain.
- Brown the sausage: Heat remaining 1 tablespoon olive oil in a large skillet over medium-high. Add sausage, breaking into crumbles, and cook 6–8 minutes until golden brown.
- Build the sauce: Stir in garlic and cook 1 minute until fragrant. Pour in wine, scraping up browned bits. Let it reduce by half (about 2 minutes).
- Combine pasta & grapes: Add roasted grapes to skillet and gently press some with the back of a spoon to release juices. Toss in drained rigatoni. Add a splash of reserved pasta water as needed for a glossy sauce.
- Finish & serve: Remove from heat, toss with pecorino until creamy. Sprinkle with parsley and more black pepper. Serve hot.
Notes
- Wine swap → Chicken broth or even a splash of balsamic vinegar for depth.
- Cheese swap → Parmigiano works, but pecorino gives a sharper kick.
- Make-ahead → Roast grapes earlier in the day; rewarm before tossing into pasta.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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