Ingredients:1 lb. rigatoni rigate pasta
2 green zucchini, diced into coins
2 yellow squash, diced into coins
1 eggplant, sliced into rounds
3 cups marinara or your favorite tomato sauce
Extra virgin olive oil
Salt and pepper to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Grilled Vegetable and Premio Sausage Rigatoni:
Craving a hearty, comforting bowl of pasta but worried about wasting the calories? Luckily for you, noodles can be both tasty and nutritious! Try this vegetable-packed, flavorful take on your favorite classic Italian dinner.
1. To begin, fill a large stockpot with 8 quarts of water and bring to a boil. Season with salt, add rigatoni and cook according to package directions. When pasta is al dente, drain and set aside.
2. Set your grill to medium-high and preheat. On a sheet pan, lay out zucchini, squash and eggplant slices, sprinkle with salt and pepper and drizzle with olive oil. Massage oil and spices in gently, remove from pan and place in a single layer on the barbeque. Grill for about two minutes on each side, or until lightly charred. Remove from grill when finished.
3. While vegetables cook, add sausage links to the grill and cook until thoroughly browned, firm and slightly charred on each side, turning to distribute heat. Keep sausage grilling after vegetables are finished and set aside. When browned and cooked through, remove from grill and slice into coins.
4. Add marinara or tomato sauce to your pot and warm over medium heat, occasionally stirring until hot, then add pasta, sausage and grilled vegetables. Toss together until evenly coated, sprinkle with parsley and enjoy. Serves four generous portions.
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