Curtis Stone's Sausage Rigatoni Recipe

Curtis Stone's Sausage Rigatoni

Serves 4

INGREDIENTS

• 8 oz rigatoni
• 1 container (11 oz) cherry tomatoes
• 1 tablespoon 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

1. Heat oven to 400°. Cook pasta as directed on package until al dente, about 8 minutes. Drain, reserving 1/2 cup pasta cooking water. Place tomatoes on a baking sheet. Drizzle with 2 tsp 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 sauté pan over high heat, 1 minute. Add remaining 1 tbsp oil. Cook sausage, stirring, until golden, about 4 minutes. Reduce heat to medium. Add garlic and tomatoes; stir to combine. Cook until garlic turns brown, about 1 minute. Add reserved cooking water; stir. Reduce heat to low. Add olives and pasta. Increase heat to medium-high; cook 1 minute. Add parsley, if desired. Season with salt and black pepper.

The skinny

463 calories per serving, 21 g fat (6 g saturated), 53 g carbs, 4 g fiber, 16 g protein