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Gino D'Acampo

Rigatoni with Chipolatas, Courgettes & Mascarpone

Rigatoni with Chipolatas, Courgettes & Mascarpone

This Farfalle with Mushrooms & Spinach recipe is a quick and comforting pasta dish from Gino D’Acampo’s Italian Express. Earthy

This Rigatoni with Chipolatas, Courgettes & Mascarpone recipe is a family favorite from Gino’s Italian Family Adventure. Gino created it as an “argument-stopper” when different members of his brood wanted different things – sausage for some, pasta for others. The result? A creamy, comforting pasta loaded with chipolata sausages, zucchini, and mascarpone, guaranteed to please everyone gathered at the table.

Ingredients (Serves 4)

  • 6 tbsp olive oil

  • 1 large onion, finely chopped

  • 500g chipolata sausages, chopped into 2 cm pieces

  • 1 large courgette (zucchini), chopped into 5 mm cubes

  • 200g pancetta, diced

  • 500g dried rigatoni pasta

  • 250g mascarpone cheese

  • 100ml milk, at room temperature

  • 60g finely grated Parmesan cheese, plus more for serving

  • Fine sea salt and freshly ground black pepper

Instructions for Rigatoni with Chipolatas, Courgettes & Mascarpone

  1. Bring a large saucepan of water (about 4 L) to the boil and add 1 tbsp of salt. Set aside.

  2. Meanwhile, heat the olive oil in a large, shallow pan over medium heat. Add the chopped onion and fry gently for 8 minutes.

  3. Add the chipolata pieces, courgette cubes, and diced pancetta. Continue to fry for about 20 minutes, stirring occasionally, until everything is beautifully golden and the vegetables are tender.

  4. When the pasta water boils, add the rigatoni and cook until just al dente, about 1 minute less than the package instructions suggest.

  5. Meanwhile, stir the mascarpone into the sausage-vegetable mix. Add a ladleful of the pasta cooking water, stir in the milk, and then sprinkle in the Parmesan cheese, salt, and pepper. Allow the sauce to gently simmer for 2 minutes until combined and creamy.

  6. Drain the pasta, then return it to the saucepan. Pour over the sauce and stir well to coat each piece of rigatoni.

  7. Serve immediately on warm plates or bowls with extra Parmesan sprinkled on top, if you like.

Enjoy Gino D’Acampo’s Rigatoni with Chipolatas, Courgettes & Mascarpone — a true family-pleaser, born out of mealtime compromises and cooked with love!

Hungry for more recipes? Check out Gino’s Italian Family Adventure!