Chef Cory Vitiello’s Penne Rigate with Rapini and Chorizo Sausage

Chef Cory Vitiello’s Penne Rigate with Rapini and Chorizo Sausage

There’s no doubt that we love pasta – after all, it can be found in almost nine out of 10 Canadian kitchens. We embrace both local and global influences that have us experimenting with fewer and fresher ingredients, as well as different taste combinations. Catelli Foods decided to look at how Canadian families today embrace this universally loved food. They found that almost half of Canadians see pasta as a healthy meal option because it’s made with simple ingredients that can be paired with other good-for-you fixings.

We are moving away from the traditional view of pasta and are embracing a more modern, fresh view on this favourite cuisine. Whether serving dinner for one or a family of six, pasta truly is for any family. Try this delicious and simple penne with rapini and chorizo recipe from Chef Cory Vitiello.

Chef Cory Vitiello’s Penne Rigate with Rapini and Chorizo Sausage

Preparation Time: 25 minutes

Cook Time: 15 minutes

Servings: 4-6


• 1 pkg. (375 g) Catelli Healthy Harvest Penne Rigate

• 1 cup (250 mL) fresh chorizo sausage meat, crumbled

• 1 head rapini, rinsed and roughly chopped into one inch pieces

• 2 cups (500 mL) cooked or canned (rinsed) white beans

• 1 tbsp (15 mL) medium-hot red chilies, seeds removed and sliced

• 1 1/2 lemons, zest and juiced

• 2 cloves chopped garlic

• 1/2 finely diced red onion

• 1 cup (250 mL) roughly chopped Italian parsley leaves

• 1 cup (250 mL) diced fontina cheese

• 3 tbsp (45 mL) olive oil

• Fresh cracked pepper and olive oil to taste

• Salt for pasta water


1. Cook pasta according to package directions.

2. Meanwhile, warm a large straight sided pan over medium heat. Add olive oil, garlic and onions and stir for 3 minutes or until translucent; add sausage and lightly brown for 1 minute; mix in rapini, white beans and chilies. Sauté, stirring for 3 minutes until rapini is softened.

3. With a small ladle, transfer 1/4 cup pasta water to saucepan to further soften rapini.

4. Strain cooked pasta and transfer it into the pan with the sausage and rapini mixture. Add chopped parsley, lemon zest and juice, a few twists of fresh cracked pepper and another generous splash of olive oil.  Mix in fontina cheese at the last minute. Give mixture one last stir and serve immediately.

For more simple and delicious pasta recipes, visit

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