Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers Recipe | Brian Boitano
This Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers recipe delivers incredible flavor with minimal effort.
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Cooking tools:
- Oven
- Baking sheet
- Tongs
- Plastic wrap
- Mixing bowl
- Paper towel
- Plate
- Pot
- Skillet
- Wooden spoon
- Slotted spoon
- Colander
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Serving bowl
Ingredients
- 2 red bell peppers
- 1 bunch asparagus, woody ends trimmed and cut into 1-inch pieces
- 1/2 cup extra-virgin olive oil
- 1 pound spicy Italian chicken sausage, casings removed
- 8 ounces dried rigatoni
- 1 baby eggplant (about 6 ounces) stemmed and cut into 1/2-inch cubes
- Kosher salt
- freshly ground black pepper
- 3 garlic cloves, chopped
- 1 tablespoon red wine vinegar
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
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