Rigatoni with Roasted Grape & Sausage
A cozy-but-bright early fall pasta. Sweet roasted grapes burst into a jammy sauce with browned Italian sausage, garlic, and a splash of wine, all wrapped around tender rigatoni. A shower of pecorino and fresh herbs pulls it together.
Servings 4 Servings
Calories 1033kcal
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.
Nutrition
Serving: 1Serving | Calories: 1033kcal | Carbohydrates: 109g | Protein: 36g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 99mg | Sodium: 1281mg | Potassium: 807mg | Fiber: 5g | Sugar: 22g | Vitamin A: 130IU | Vitamin C: 7mg | Calcium: 196mg | Iron: 3mg