Sausage & courgette rigatoni

Sausage & courgette rigatoni

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(8 ratings)

Prep: 15 mins Cook: 25 mins


Serves 2
Chunky pasta tubes with a meaty, garlicky sauce and a good dollop of mascarpone - this is classic comfort food at its best

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal820
  • fat48g
  • saturates24g
  • carbs67g
  • sugars9g
  • fibre4g
  • protein26g
  • salt19g
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  • 3 good-quality pork sausages (we used Cumberland)
  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ small fennel bulb, trimmed of any green and diced, any leafy fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • ½ onion, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 fat garlic cloves, finely chopped
  • 200g rigatoni
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g mascarpone
  • 1 medium-large courgette, grated



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 tbsp toasted pine nuts (optional), to serve
  • 1 tbsp grated parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Take the skins off the sausages and break the meat into small chunks. Heat the oil in a non-stick frying pan and fry the sausagemeat until really golden and crispy, breaking up the meat with a wooden spoon as you cook, so the end result is a bit like chunky mince. Scoop out the sausagemeat with a slotted spoon, leaving the sausage oil in the pan, then add the fennel, onion and garlic. Fry gently for about 10 mins until the veg are softened but not coloured. Add a splash of water if it starts to catch.

  2. Bring a large pan of water to the boil, add the pasta and cook following pack instructions until al dente. Drain the pasta, saving a ladleful of the water.

  3. Put the frying pan back on the heat and stir in the lemon zest, juice, mascarpone, courgette and reserved pasta water. Bubble for 2 mins, then stir in the rigatoni with the sausagemeat. Season, scatter over any fennel fronds, some toasted pine nuts (if you like) and a little grated Parmesan. Scoop straight from the pan into pasta bowls.

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Comments, questions and tips

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6th Oct, 2016
Love this recipe, we regularly make this now. Simple and is an easy way to get some veg into the family. I used the zest of the whole lemon, and have found that the quantity of lemon juice often changes depending on your lemon. Sometimes I have used half, others the whole thing depending on size and even where the lemon came from. I would recommend adding half the lemon juice, and working up to your own taste.
26th Aug, 2015
This was delicious, particularly good leaving the fennel slightly crunchy. In an attempt to make it a little healthier I doubled the fennel and trebled the courgette (which I spiralised rather than grated) and reduced the pasta to about 60g per person which was plenty. Taking note from the comment below I also halved the lemon which was just right. I'll definitely make this again.
16th Aug, 2015
Very disappointed with this recipe. I should have known better really and added the lemon juice gradually because the juice of a whole lemon is far too much and the overriding taste of the dish was just lemon. I couldn't taste the fennel at all and it took far longer than 10 minutes to cook - more like 20.
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