Rigatoni with Grilled Italian Sausage and Charred Tomato

Rigatoni with Grilled Italian Sausage and Charred Tomato
By Guest Chef, Patrick Lane



8 qt, or so, pot for pasta
meat thermometer


1 pound package Grass Roots Italian sausage
2 lbs tomatoes, whatever is the freshest
1 lb box of rigatoni
1 cup reserved pasta cooking water
1 cup shaved parmesan 
1½ cups fresh basil leaves
fresh ground peppercorn to taste

For the Vinaigrette:
4 garlic cloves, minced
½ cup Italian parsley leaves, finely chopped
¼ cup red onion, finely chopped
1 tbsp lemon zest, about 1 lemon
2½ tbsp lemon juice, use the same lemon
½ tbsp sea salt or kosher
½ cup extra virgin olive oil


  1. Start your grill and get it to 425° or so with a direct and indirect cooking area
  2. Start over the direct heat and grill the sausages till they are nice and browned on all sides, about 3-4 minutes. Move them to the indirect side and close the lid.
  3. Cook for about 8 min with the lid closed and they reach an internal temp of 160°. Now set them aside to cool.
  4. Cut the tomatoes in halves and grill, cut side down, until they start to char a bit. Flip and repeat. Set them aside to cool
  5. Chop the garlic, parsley, and red onion. Throw it in a large mixing bowl.
  6. Add lemon juice, zest, and salt.
  7. Drizzle all that with the olive oil and give it a toss.
  8. Cook the pasta to your preferred doneness.
  9. Rough chop or food process the tomatoes, add to the bowl, juice too.
  10. Slice the sausage and toss them in too.
  11. The pasta should be about ready, so drain it, and throw it in the bowl and give all of it a good toss.
  12. If the pasta isn't saucy enough add some pasta water. (not too much. 1 tbsp at a time!)
  13. Serve the pasta topped with fresh ground black pepper, parmesan, and basil leaves.