Rigatoni Chicken Andouille Roasted Peppers and Tomatoes

Especially good with whatever you have fresh from your neighborhood or CSA garden!
1/2 lb short rigatoni pasta
1 6-inch link smoked Andouille sausage, sliced
1 onion, diced
6-8 fresh sage leaves
1 Tbsp fresh oregano
2 cloves garlic, minced

5-6 boneless, skinless chicken thighs, sliced
1 pint grape tomatoes, rinsed and dried
1 jar roasted red peppers, drained and sliced
2-3 Tbsp grated Parmesan or Romano cheese

Bring a medium pot of water to a boil. Salt generously and tip in the pasta. Stir and cook just until al dente.

Meanwhile, sauté the sausage and onion in a bit of olive oil in a non-stick skillet.  Cook about 10 minutes, until the onion softens and browns up a bit. Add the sage, oregano and garlic,

and cook 2-3 more minutes. Set aside.

In same non-stick skillet, brown the chicken in a bit of olive oil.

Meanwhile, in another skillet, sauté the tomatoes and peppers in a bit of olive oil, until the tomatoes blister a bit, but do not disintegrate, about 5 minutes.

When the pasta is cooked, drain it and toss with the chicken, andouille mixture and the tomatoes and peppers. Sprinkle with the cheese.


Serves 4.