Ridged rigatoni pasta tossed with lentils, sausage, onions, red sun dried tomatoes and green fresh parsley in a black cast iron pan

Sausage & Lentil Pasta

Al dente pasta and hearty lentils in a red wine sauce made with hot Italian sausage, onions and sun dried tomatoes

We have been making this particular dish for years, in fact if I remember correctly, we had this at a restaurant once and liked it so much we had to recreate it at home


Don’t tell anyone this but this meal has opened my eyes to lentils and how good they are

So let’s start there. Take 1 cup of lentils that you have rinsed and picked through

Picked through you ask?

Yes, because sometimes they have small stones and grit so just give them a once over

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Add the lentils to a pot and cover with 2-3 cups of water

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Bring to a boil then lower the heat and gently simmer for 25-30 minutes or until just tender

  Remove and drain in a colander and set aside

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While the lentils are cooking bring a pot of salted water to a boil and cook 1 pound of your favorite pasta according to the directions on the package

Reserve 1/2 cup of the pasta water when your draining the pasta

Add this to the pasta along with some olive oil in the pot and set aside

Why are we reserving pasta water?

The reserved pasta water contains starch from the pasta which will help your sauce adhere to the noodles

Moving on, we will need 1 onion chopped and 3 garlic cloves thinly sliced

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In a large pan heat 2 tablespoons of olive oil over medium heat and add in the onions and garlic

Sprinkle with kosher salt and ground black pepper

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Cook for 4-6 minutes until lightly browned and the onions start to turn translucent

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Next up are the sausages

We are using 8 hot Italian sausage

You can certainly substitute sweet sausage or use a mixture of both

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Remove the casing from the sausage and discard

Add the sausage to the pan in chunks

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Cook the sausage for 6-8 minutes breaking it up into smaller bits as you go until browned and cooked through

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Next we will need 2 tablespoons of sliced sun dried tomatoes in their oil

This ingredient is completely optional though I do urge you to give it a try

Not only do they add wonderful flavor they also add great color to the dish

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Add them to the pan and cook for 2 minutes

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Next we will need 1 cup of dry red wine (like a Cabernet) and 1 cup of chicken stock

Click on our link to make Homemade Instant Pot Chicken Stock

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Add the wine to the pan, bring to a boil then reduce heat to a simmer and cook 6-8 minutes

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Next we will add in the chicken stock

Bring the mixture to a boil then reduce the heat to a simmer and cook another 10-12 minutes

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Chop 2 tablespoons of fresh parsley

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Fold the lentils into the mixture

Sprinkle with the parsley and cook 4 minutes to warm the lentils through

Taste and reseason if needed with salt and pepper

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Add the cooked pasta to the pan and mix with the sauce to coat all the noodles

Sprinkle with a little crushed red pepper flakes and serve!

Ridged rigatoni pasta tossed with lentils, sausage, onions, red sun dried tomatoes and green fresh parsley in a black cast iron pan

Enjoy!!!

Simply Sundays! ~ Sausage & Lentil Pasta

  • Servings: 4-6
  • Difficulty: Medium
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Ingredients

1 cup of dry lentils (cooked until tender)

1 large onion

3 garlic cloves

2 tablespoons of sun dried tomatoes (optional)

8 hot sausage links, casings removed

1 cup of dry red wine (like a Cabernet)

1 cup of chicken stock

2 tablespoons of fresh chopped parsley

1 pound of pasta (cooked)

kosher salt and ground black pepper to taste

crushed red pepper flakes (optional)

2 tablespoons of olive oil plus 2 more for the pasta

1/2 cup of reserved pasta water

Directions

Rinse lentils and pick for any stones, cover in water and cook until tender about 30-35 minutes, drain and set aside

While the lentils are cooking bring a pot of salted water to a boil and cook 1 pound of your favorite pasta according to the directions on the package.  Reserve 1/2 cup of the pasta water when your draining the pasta. Add this to the pasta along with some olive oil in the pot and set aside

In a large pan heat 2 tablespoons of olive oil over medium heat and add in 1 peeled and chopped onion and 3 peeled and sliced garlic cloves.  Sprinkle with kosher salt and ground black pepper.  Cook for 4-6 minutes until lightly browned and the onions start to turn translucent

Remove the casing from 8 hot Italian sausage links and and discard.  Add the sausage to the pan in chunks.  Cook the sausage for 6-8 minutes breaking it up into smaller bits as you go until browned and cooked through

Add 2 tablespoons of sliced sun dried tomatoes to the pan.  Cook for around 2 minutes.  Add in 1 cup of dry red wine (like a Cabernet).  Bring to a boil then reduce heat to a simmer and cook 6-8 minutes

Next add in 1 cup of chicken stock.  Bring the mixture to a boil then reduce the heat to a simmer and cook another 10-12 minutes.  Fold the lentils into the mixture.  Sprinkle with 2 tablespoons of chopped fresh parsley and cook 4 minutes to warm the lentils through.  Taste and reseason if needed with salt and pepper

Add the cooked pasta to the pan and mix with the sauce to coat all the noodles.  Sprinkle with a little crushed red pepper flakes and serve

Tools used to make this recipe

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

ZELITE INFINITY Chef Knife 8 inch

OXO Good Grips Flat Wire Whisk

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