Italian-American · main

Chicken and Sausage Rigatoni Bake

Chicken and Sausage Rigatoni Bake reads umami 8.1, richness 7.4 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Italian-American main, about 1 hr 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 8.1 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 8.1 · Richness 7.4 · Salinity 4.8 · Allium 3.9 · Herbaceous 3.5 · Sweetness 3.3 · Nutty 2.5 · Heat 2.1 · Funk & Ferment 2.0 · Sourness 1.7 · Floral 1.7 · Fruity 1.6 · Warm Spice 1.3 · Earthy 1.2 · Citrus 1.2 · Bitterness 1.2

What's in it (16)

• rigatoni pasta — 454 g
• olive oil — 27 g
• boneless chicken — 454 g
• italian sausage — 454 g
• yellow onion — 110 g
• garlic — 12 g
• tomato paste — 30 g
• tomatoes — 794 g
• low-salt chicken broth — 237 g
• heavy cream — 118 g
• dried leaf oregano — 1 g
• red chili flakes — 3 g
• salt — 5 g
• basil — 30 g
• mozzarella cheese — 227 g
• parmesan cheese — 57 g

Time & effort: about 1 hr 16 min (1 hr 11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 156.2 kcal, 11.9 g protein, 5.6 g fat, 14.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 375°F. Bring a large pot of generously salted water to a boil; cook the rigatoni until 2 minutes short of the package's al dente time, about 8-9 minutes. Drain, reserving 1 cup of pasta water, and set the pasta aside.
2. While the pasta cooks, heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken, season lightly, and sear until golden on the outside (it won't be cooked through yet), 5-6 minutes; transfer to a plate.
3. Add the sausage to the pot, breaking it into bite-sized pieces, and cook until well browned, 6-7 minutes; transfer to the same plate as the chicken.
4. Add the remaining 1 tablespoon olive oil and the onion to the pot; cook, stirring, until softened, 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook until it darkens and smells toasty, 2 minutes.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the crushed tomatoes, oregano, red pepper flakes, and salt. Return the chicken and sausage, along with any collected juices, to the pot. Simmer uncovered, stirring occasionally, until the chicken reaches 165°F and the sauce has thickened, 12-15 minutes.
6. Off heat, stir in the heavy cream and half the basil. Taste and add more salt if needed.
7. Add the drained rigatoni and 1 cup of the mozzarella to the pot; toss to coat, loosening with a splash of the reserved pasta water if the sauce looks thick.
8. Transfer everything to a 9x13-inch baking dish. Scatter the remaining mozzarella and the Parmesan over the top.
9. Cover tightly with foil and bake 15 minutes, then uncover and bake until bubbly and the cheese is deeply golden in spots, 10-12 minutes. Let rest 5 minutes, then scatter over the remaining basil and serve.

Dishes with a similar flavor shape

• Rigatoni alla Vodka with Italian Sausage — Italian-American
• Chicken Sausage and Peppers Pasta — Italian-American
• Chicken Parmesan Meatball Bake — Italian-American
• Baked Tortellini in Creamy Tomato Sauce — Italian-American
• Creamy Tuscan Chicken Skillet with Spinach — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.