Country Rigatoni

Midwest Husbands

Country Rigatoni

Inspired by Cooper's Hawk

At a glance

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Servings

5-6

Calories

Shhhh 🤫

Inspired by a favorite restaurant meal

What’s your favorite restaurant main course you’ve tried to master in your kitchen? We’re bringing a taste of Cooper’s Hawk Winery & Restaurant into our kitchen with their Country Rigatoni! This pasta dish is a heavenly blend of juicy grape tomatoes, savory mushrooms, zesty Italian sausage, and chicken breast—drenched in a creamy garlic tomato sauce. It’s safe to say that we’re now obsessed with recreating this divine meal at home.

Our recipe below pairs well with your favorite red wine!

You will need

8 oz grape tomatoes
8 oz mushrooms
2 cloves garlic
1 lb Italian sausage
1 lb chicken breast, boneless and skinless
1 c marinara sauce
2 c garlic cream sauce
1 lb Rigatoni pasta
2 T grapeseed oil
2 T chili seasoning
1 T honey
2 t lime juice
1 T Italian seasoning
1 t dried oregano
1 t dried basil
1/4 t dried parsley

Instructions

Preheat oven to 400 F.
Marinate chicken with honey, chili seasoning and lime juice in the refrigerator for 30 minutes. Place in baking dish and bake 30-35 minutes or until internal temperature reaches 165 F. Set aside.
Rinse tomatoes and mushrooms, then pat dry.
In a large skillet, add grapeseed oil and warm over medium heat for 3-4 minutes. Add tomatoes along with Italian seasoning. Stir constantly for 3 minutes or until skins start to blister. Remove tomatoes from skillet.
Saute mushrooms for 3-4 minutes. Place in bowl set aside with tomatoes.
Bring large stock pot of water to a boil and cook rigatoni per instructed on package.
Add Italian sausage and garlic to skillet. Cook until browned.
Incorporate the garlic cream sauce and marinara sauce with the sausage. Add 1 cup of pasta water before draining.
Thinly slice chicken breast. Fold into the sausage and sauce mixture.
Stir in the tomatoes and mushrooms.
In a large bowl or kettle, add rigatoni noodles and sauce mixture. Stir to combine. Serve with dried parsley.